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 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.