Ingredients
For the parcel
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Filo pastry 150.0 g
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Butter 50.0 g
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White breadcrumbs 30.0 g
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Butternut Squash 150.0 g
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Sweet potato 150.0 g
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Courgette 150.0 g
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Red onions 100.0 g
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Curry powder medium 3.0 g
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Feta cheese 100.0 g
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Coriander 5.0 g
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Rapeseed oil 20.0 ml
For the Tomato & Basil sauce
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Olive oil 20.0 ml
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Onions 150.0 g
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Garlic 10.0 g
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Tomato puree 20.0 g
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Tinned tomatoes 400.0 g
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Basil 10.0 g
For the spinach
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Frozen spinach 350.0 g
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Double cream 50.0 ml
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Salt 1.0 g
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Ground black pepper 1.0 g
Preparation
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For the parcel
- Peel and dice the vegetables then season and toss in the oil with curry powder then roast for 20-30 min.
- Remove and cool the mix then crumble in the feta.
- Chop the coriander and mix in.
- Brush a filo sheet with melted butter, sprinkle with breadcrumbs and fold in half.
- Place a 100g portion of vegetable stuffing in the centre of the filo and fold into a parcel.
- Brush with the remaining butter and place on to a tray and chill until needed.
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For the Tomato & Basil sauce
- Peel and diced the onion and garlic then sauté for 3-4 min. then add the tomato puree and cook out for 1 min. then add in the tomatoes and simmer for 10-12 min. or until reduced slightly.
- Remove from then heat and add the basil then blend until smooth.
- Allow to cool until required.
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For the spinach
- Heat all the ingredient together mixing until the spinach defrosts and starts to cream together.
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For service
- Bake the filo parcel at 200°C for 12-15 min. until golden and crisp.
- Reheat the sauce and creamed spinach then spoon into a serving bowl, sit the parcel on top and pour the sauce around.