Best Spiced Vegetable Phyllo Parcels Recipes

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.

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.

CHICKEN, MOZZARELLA & PESTO FILO PARCELS

Steps:

• Heat oven to 200C/180C fan/gas 6 and put a baking tray in to heat.
• Grind together the oil, basil and pine nuts in a pestle and mortar to make a rough pesto. If you don't have a pestle and mortar, chop the basil and nuts very finely and mix with the oil. Season.
• Put the chicken, tomatoes and mozzarella in a bowl and stir in the pesto. Season well.
• Pile up the filo pastry on a board, then cut in half to make two squares (each with four pastry layers). Set one pile aside and with the other pile, twist each sheet around slightly to make a star outline.
• Spoon half the mixture on to one of the piles of pastry. Brush a little melted butter around the base, then gather up the outsides and scrunch them together. Brush half the remaining butter over the top. Repeat with the remaining ingredients to make another filo parcel.
• Transfer the parcels to the preheated baking tray and bake in the oven for about 25 mins until golden. Serve with green vegetables or salad.