VEGETARIAN FILO PARCELS
Layers of crisp, buttery filo pastry encase a veggie-loaded filling in these easy vegetarian filo parcels.
The filling is fairly substantial, thanks to brown lentils, creamy eggplant and zucchini. A handful of different spices add lots of flavour, and grated cheese is the delicious finishing touch. Roll it all up in delicate filo pastry and bake until golden brown.
These vegetarian filo parcels are delicious served with a simple rocket salad and a big dollop of Greek yoghurt.
Full of goodness but not lacking in flavour, this is a great weeknight dinner.
VEGETARIAN FILO PARCELS
Layers of crisp, buttery filo pastry encase a ratatouille-style filling in these easy vegetarian filo parcels. Full of goodness but not lacking in flavour!
Ingredients
FILO PARCELS
- 1 eggplant
- 1 zucchini
- 1 brown onion
- 3 cloves garlic
- 2 tsp olive oil
- 3 tsp cumin seeds, divided
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground paprika
- 400 g can brown lentils, drained and rinsed (14oz)
- 1 1/2 Tbsp tomato paste
- 2 tsp brown sugar
- 1 tsp vegetable stock powder
- 1/2 cup water (125ml)
- 12 sheets filo pastry (about 280g / 10oz)
- 50 g butter, melted (1.8oz) (or 3 Tbsp olive oil)
- 100 g grated Colby or cheddar cheese (3.5oz)
- 1/2 cup unsweetened Greek yoghurt (125ml)
SALAD
- 80 g baby rocket (2.8oz)
- 1 avocado
- Balsamic glaze or dressing, to drizzle
Instructions
MAKE FILO PARCELS
Preheat oven to 180ºC (360ºF) fan bake and line a large oven tray with baking paper. Dice eggplant into roughly 1cm / 0.5in pieces and zucchini into 0.5cm / 0.25in pieces. Finely dice onion and crush garlic.
Heat oil in a large frying pan on medium. Add eggplant, zucchini, onion and garlic. Pan fry, stirring frequently, until tender (about 5 minutes). Stir in 1 teaspoon cumin seeds and the ground coriander, cumin and paprika. Cook for 30 seconds, then add lentils, tomato paste, sugar, stock powder and water. Simmer for a minute, season to taste with salt and pepper, then remove from heat.
Brush one sheet of filo with butter/oil, place a second sheet on top and brush with butter/oil, then add a third sheet. Add a quarter of the cheese in a line along one of the short edges, then place a quarter of the eggplant mixture on top. Fold the sides in and roll up into a parcel. Place seam-side-down on prepared tray and repeat to form four parcels.
Brush parcels all over with butter/oil and sprinkle with remaining 2 teaspoons cumin seeds. Bake for 20 minutes, until parcels are golden brown.
PREPARE SALAD
Divide rocket between individual serving plates. Slice avocado and place on top. Drizzle with balsamic glaze or dressing.
SERVE
Serve filo parcels with salad and a generous dollop of yoghurt.
Recipe Notes
WINE MATCH: Try a Sangiovese.
GLUTEN-FREE OPTION: Make sure stock powder is gluten-free. Try gluten-free wraps or gluten-free pastry (one layer only) in place of the filo pastry. For wraps, just brush the outside with a little butter/oil after rolling up; baking time will be around 10 minutes. For gluten-free pastry, omit the butter. Baking time should be about the same as the filo pastry version (maybe 5 minutes longer).
INGREDIENT SWAPS / NOTES: For a meaty version, you could replace either the eggplant or the lentils with 300g / 10.6oz prime beef mince. Cook with the veggies in step 2. Prefer a vegan option? Use olive oil, omit the cheese and try unsweetened coconut yoghurt instead of Greek yoghurt.
STORING AND REHEATING: Refrigerate filo parcels and reheat in the oven or microwave. Salad is best assembled just before serving.
