Kumara and Feta Filo Parcels

Name: Kumara and Feta Filo Parcels
Cuisine: Mediterranean
Ingredients: INGREDIENTS; 600 grams kumara, peeled and chopped, (I used gold kumara); ½ cup cottage cheese; ¼ cup currants; 2 spring onions, finely sliced; ¼ teaspoon each ground allspice and cinnamon; 2 cloves garlic, crushed; finely grated zest 1 lemon; 1 tablespoon lemon juice; 2 tablespoons chopped coriander; sea salt and freshly ground pepper; 1 x 400 gram tin chickpeas, drained and rinsed; 100 grams feta cheese, crumbled; To assemble; 8 sheets filo pastry; melted butter or olive oil spray; sesame and poppy seeds; tomato relish to serve; METHOD

6 steps

Filled with spices, currants and two cheeses, these vegetarian parcels should appeal to the whole family. (If golden skinned kumara aren’t available, use the purple skinned variety as I find Beauregard kumara are too wet for the filling.)

Updated at: Thu, 19 Sep 2024 08:57:56 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories477.6 kcal (24%)

Total Fat15 g (21%)

Carbs70.5 g (27%)

Sugars14.8 g (16%)

Protein17 g (34%)

Sodium968.6 mg (48%)

Fiber10 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

600 gramskumara

peeled and chopped, I used gold kumara

½ cupcottage cheese

¼ cupcurrants

2spring onions

finely sliced

¼ teaspoonground allspice

1 tablespoonlemon juice

2 tablespoonscoriander

1 x 400 gramchickpeas

tin, drained and rinsed

100 gramsfeta cheese

crumbled

8 sheetsfilo pastry

butter

melted, or olive oil spray

Instructions

Step 1

Preheat the oven to 180˚C.

Step 2

Cook the kumara in boiling salted water until tender. Drain and tip back into the saucepan. Put back over a low heat to drive off excess moisture and mash until smooth. Tip into a large bowl and cool for 15 minutes.

Step 3

Stir in all the remaining ingredients except the chickpeas and feta and season well. Add the chickpeas and feta and stir through.

Step 4

TO ASSEMBLE: Place one sheet of filo on the bench with the long side facing you. Brush half the sheet with butter and fold over like a book.

Step 5

Put 1/8 of the mixture 4 cm up from the bottom. Brush the border with butter then fold the edges in and fold up into a parcel. Place on a lined baking tray, seam side down. Repeat with the remaining pastry and filling. Brush the parcels with butter and sprinkle with the seeds.

Step 6

Bake for 18-20 minutes until golden, turning the tray for even browning if necessary. Serve with tomato relish and a salad.