Thursday, 1 April 2021 / Topics:
Ingredients: (Serves 4)
1 tablespoon olive oil, plus extra for brushing
1 brown onion, finely chopped
4 garlic cloves, finely chopped
6 thyme sprigs, leaves picked
¼ butternut pumpkin, peeled and grated
2 cups baby spinach
1 cup firm reduced-fat ricotta (from the deli section)
100g feta, crumbled
1 lemon, zested then juiced
8 filo pastry sheets
3 cups rocket
¼ bunch mint, leaves picked
2 tablespoons pumpkin seeds
1. Preheat oven to 180°C (fan-forced). Line a baking tray with baking paper.
2. Heat oil in a large frying pan over medium heat. Cook onion for 3-4 minutes or until soft and translucent. Add garlic and thyme and cook for a minute or until fragrant. Add pumpkin and cook, stirring occasionally, for 5-6 minutes or until soft. Stir through baby spinach. Transfer to a medium bowl and set aside to cool completely. Add ricotta, feta and lemon zest and combine well.
3. Place a sheet of filo pastry on the work bench (keep remaining pastry sheets in a damp tea towel). Brush sheet with oil then fold in half lengthways. Place two heaped tablespoons of pumpkin mixture in one corner. Fold the sheet over to enclose the mixture. Continue folding up the strip of pastry until you finish with a triangle parcel. Repeat with remaining pastry sheets and pumpkin mixture. Transfer parcels to the lined baking tray. Brush tops with oil. Bake for 25-30 minutes or until golden and crispy.
4. Meanwhile, combine rocket, mint leaves, pumpkin seeds and lemon juice in a medium bowl. Toss to coat. Serve warm parcels alongside salad.