Filo pastry parcels filled with roasted vegetables

A perfect vegetarian stater for your menu. Crispy filo pastries with creamed spinach, tomato and basil sauce. Try the simple recipe version by Chris Barber and boost the taste with KNORR Tomato & Basil Create More Concentrated Sauce.

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.
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.
For the spinach
- Heat all the ingredient together mixing until the spinach defrosts and starts to cream together.
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.