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.
Ingredients
For the parcel
-
Filo pastry 150 g
-
Butter 50 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
For the Tomato & Basil sauce
-
Olive oil 20 ml
-
Onions 150 g
-
Garlic 10 g
-
Tomato puree 20 g
-
Tinned tomatoes 400 g
-
Basil 10 g
For the spinach
-
Frozen spinach 350 g
-
Double cream 50 ml
-
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.
