Roast Vegetable Filo Parcels Recipes

ROAST VEGETABLE FILO PARCELS

Steps:

• Heat the oven to 180C. In a small bowl, mix together 1 tbsp of the dried sage and the ricotta cheese. Set aside in the fridge.
• Chop up the vegetables for roasting - the harder vegetables will take longer, so need to be smaller than the rest. Place in a large bowl and mix with the oil, 1 tbsp of dried sage and season well with salt and pepper.
• Smash the garlic cloves with the flat side of a knife and rub around the inside of the roasting tin; put the garlic in with the rest of the vegetables and place everything in the roasting tin. Spread out evenly.
• Roast until soft - removing from the oven every 15 minutes to turn over to ensure even cooking - before removing from the oven and allowing to cool slightly whilst you work on the pastry. Remember to remove the garlic cloves and discard. Turn the oven up to 200C.
• Take 3 sheets of the filo pastry; spread the first out on clean, dry surface and brush lightly with some melted butter. Place the second sheet on top and repeat until you have three sheets stuck together. Cut in half; one half will form one parcel. Repeat until you have enough pastry prepared for six parcels.
• Remove the sage/ricotta mix from the fridge. Spread 1 tbsp of the mix in the centre of each sheet of filo; pile the roast vegetables on top of the cheese. Fold up the pastry to form parcels, using melted butter to seal the pastry. There may be left over vegetables which can be used as leftovers.
• Place the parcels on a baking tray (non-stick) and cook for 15 minutes - or until the pastry is golden brown.

FLOUNDER AND VEGETABLE PARCELS

Steps:

• Preheat the oven to 425 degrees F.
• Season the fish fillets with the salt and pepper. Place 1 fish fillet at the center of each piece of foil. Evenly distribute the zucchini, carrot, bell pepper, and shallots among the 4 packets. Sprinkle each fillet with 2 tablespoons of the wine and 1/2 tablespoons of the oil. Top each fillet with 3 lemon slices. Seal the packets securely, leaving a little room to allow the fish to steam. Transfer the packets to a baking sheet and bake for 15 minutes.
• Stir the parsley into the cooked rice. Divide the rice evenly onto 4 serving plates. Remove the fish packets from the oven and carefully open them. Remove the lemon slices. Serve the fish topped with the vegetables and juices over the rice and garnish with fresh chives.
• Excellent Source of: Niacin, Vitamin D, Phosphorus, Selenium, Vitamin A, Vitamin B6, Vitamin B12, Vitamin C, Protein, Potassium, Vitamin K, Magnesium, Manganese
• Good Source of: Fiber, Thiamin, Riboflavin, Folate, Pantothenic Acid, Iron, Zinc

VEGETABLE FILO PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish with olive oil.
• Place vegetables in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes; drain.
• Meanwhile, in a large bowl combine egg, 1 tablespoon olive oil, garlic, feta cheese and melted butter. Stir in salt, pepper, dill and onion powder. Fold steamed vegetables into egg mixture.
• Lay 4 sheets phyllo dough in the prepared dish and brush with olive oil. Lay 4 more sheets of dough in the dish, so that the edges overlap in the pan but most of the dough extends beyond the sides of the dish.
• Spoon vegetable mixture into dish and fold dough across the top. Brush with olive oil.
• Bake in preheated oven for 30 to 35 minutes.

BRIE & CRANBERRY FILO PARCELS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment. Unravel a sheet of filo pastry onto a chopping board, covering the rest of the filo with a damp tea towel so it doesn't dry out. Brush the filo sheet liberally with some of the melted butter, then cut into three strips lengthways.
• Spoon ½ tsp cranberry sauce over the top right-hand corner of each pastry strip and place a piece of brie on top. Fold the pastry over the filling to create a triangle, then continue to fold the pastry over itself down the length of the strip. Brush with more butter to seal, then sprinkle over the poppy seeds and place on the lined baking tray. Repeat with the remaining ingredients. The parcels can be covered and chilled in the fridge for up to a day or frozen for up to three months.
• Bake for 15-20 mins (or 20-25 mins from frozen) until deep golden brown. Leave to stand for 5 mins before serving with some extra cranberry sauce.

SPICED VEGETABLE PHYLLO PARCELS

Steps:

• Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
• Heat 2 tsp (10 mL) of the olive oil in a nonstick skillet over medium heat.
• Sauté onions and spice blend until softened, about 3 minutes.
• Add peppers, salt, pepper and garlic and sauté until tender, about 2 minutes.
• Add arugula.
• Transfer to a bowl and cool slightly.
• Stir in Baba Gannouj.
• Lay 1 sheet of phyllo on work surface.
• Brush entire sheet lightly with olive oil. Lay second sheet on top. Cut into 4 strips lengthwise.
• Place 1/8th of filling mixture at one end of each strip.
• Fold phyllo over to make a triangle. Continue the triangle fold to the end of the strip.
• Fold remaining strips. Repeat with remaining 2 sheets of phyllo and filling.
• Place triangles on prepared baking sheet and brush lightly with remaining olive oil. Place in preheated oven for 15 minutes or until golden and crisp.
• Serve with additional Baba Gannouj.