For the parcel

  • Filo pastry 150.0 g
  • Butter 50.0 g
  • White breadcrumbs 30.0 g
  • Butternut Squash 150.0 g
  • Sweet potato 150.0 g
  • Courgette 150.0 g
  • Red onions 100.0 g
  • Curry powder medium 3.0 g
  • Feta cheese 100.0 g
  • Coriander 5.0 g
  • Rapeseed oil 20.0 ml

For the Tomato & Basil sauce

  • Olive oil 20.0 ml
  • Onions 150.0 g
  • Garlic 10.0 g
  • Tomato puree 20.0 g
  • Tinned tomatoes 400.0 g
  • Basil 10.0 g

For the spinach

  • Frozen spinach 350.0 g
  • Double cream 50.0 ml
  • Salt 1.0 g
  • Ground black pepper 1.0 g
  1. 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.
  2. 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.
  3. For the spinach

    • Heat all the ingredient together mixing until the spinach defrosts and starts to cream together.
  4. 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.