Name: Ratatouille & Persian feta filo parcels
Prep time: 30 min
Cook time: 1 min
Total time: 31 min
Ingredients: 2 green shallots (thinly sliced); 2 large zucchini (cut into 1cm pieces); 1 red capsicum (deseeded); 1 large eggplant (cut into 1 cm pieces); 1 garlic clove (finely chopped); 2 tbsp olive oil; 2 tsp plain flour; ¼ cup chopped fresh parsley; 2 tbsp sherry vinegar; 12 sheets filo pastry; 100 gram butter (melted, cooled); 100 gram persian feta (crumbled); basil pesto (to serve); rocket (to serve)

These individual filo pastry parcels are packed with veggies. Serve with basil pesto and you are sure to have a dinner-winner for the whole family.

Ratatouille & Persian feta filo parcels

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Prep Time 30 mins

Cook Time 1 min

Total Time 31 mins

Course Dinner

Cuisine South African

Calories 11210 kcal

Ingredients

2 green shallots thinly sliced
2 large zucchini cut into 1cm pieces
1 red capsicum deseeded
1 large eggplant cut into 1 cm pieces
1 garlic clove finely chopped
2 tbsp olive oil
2 tsp plain flour
¼ cup chopped fresh parsley
2 tbsp sherry vinegar
12 sheets filo pastry
100 gram butter melted, cooled
100 gram persian feta crumbled
basil pesto to serve
rocket to serve

Instructions

Preheat your oven to 220/200°C (428/392°F) fan forced.
Place the shallot in a large bowl, and add the zucchini, capsicum, eggplant, garlic, and oil.
Season and toss to combine, transfer to a baking tray and bake for 15 minutes.
Stir and bake for a further 5 minutes or until vegetables are tender and pale golden.
Sprinkle the flour over the vegetables and stir to combine. Stir in parsley and vinegar, and set aside to cool.
Reduce your oven t 180/160°C (356/320°F) fan forced. Line a baking tray with baking paper.
Place a sheet of filo pastry on a clean working surface and brush with a little butter.
Layer with another 2 filo sheets and little more butter.
Fold the stack in half widthways, and brush with a little butter.
Spoon one-quarter of the ratatouille into the centre. Make a small well in the mixture.
Place one-quarter of the feta in the well. Bring the sides of the pastry into the centre, scrunching gently to partially enclose filling.
Repeat to make 3 more parcels.
Transfer parcels to prepared tray, bake for 35 - 40 minutes or until golden.
Cool slightly, and drizzle with pesto and serve with rocket.

Nutrition

Calories: 11210kcalCarbohydrates: 1806gProtein: 245gFat: 313gSaturated Fat: 105gPolyunsaturated Fat: 38gMonounsaturated Fat: 148gTrans Fat: 3gCholesterol: 215mgSodium: 17060mgPotassium: 2983mgFiber: 69gSugar: 15gVitamin A: 6227IUVitamin C: 157mgCalcium: 433mgIron: 111mg

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