Ingredients
For the parcel
-
Filo pastry 150 g
-
Butter 50 g
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White breadcrumbs 30 g
-
Butternut Squash 150 g
-
Sweet potato 150 g
-
Courgette 150 g
-
Red onions 100 g
-
Curry powder medium 3 g
-
Feta cheese 100 g
-
Coriander 5 g
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Rapeseed oil 20 ml
For the Tomato & Basil sauce
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Olive oil 20 ml
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Onions 150 g
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Garlic 10 g
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Tomato puree 20 g
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Tinned tomatoes 400 g
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Basil 10 g
For the spinach
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Frozen spinach 350 g
-
Double cream 50 ml
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Salt 1 g
-
Ground black pepper 1 g
Preparation
-
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.
Ingredients
For the parcel
-
Filo pastry 150 g
-
White breadcrumbs 30 g
-
Butternut Squash 150 g
-
Sweet potato 150 g
-
Courgette 150 g
-
Red onions 100 g
-
Curry powder medium 3 g
-
Feta cheese 100 g
-
Coriander 5 g
-
Rapeseed oil 20 ml
-
MEADOWLAND Professional 250g 30 g
For the Tomato & Basil sauce
-
Basil 10 g
-
Water 200 ml
For the spinach
-
Frozen spinach 350 g
-
Salt 1 g
-
Ground black pepper 1 g
-
MEADOWLAND Double 1L 30 ml
Preparation
-
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 meadowland, 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 melted meadowland and place on to a tray and chill until needed.
-
For the Tomato & Basil sauce
- Bring the water to the boil then whisk in the Tomato & Basil concentrate and simmer for 3-4 min.
- 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.