Sweet potato and feta parcels
Easy vegetarian filo parcels from Eat Well for Less are perfect for any occasion. Buy ready made filo for a simple and impressive meal.
Each serving provides 540 kcal, 16g protein, 56g carbohydrates (of which 14g sugars), 26g fat (of which 6g saturates), 10.5g fibre and 1.8g salt.
Ingredients
For the parcels
- 1 x 270g packet filo pastry
- 1 large sweet potato, peeled and coarsely grated
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped or grated
- 1 x 400g tin cannellini beans, rinsed and drained
- 200g/7oz feta or salad cheese, roughly chopped
- 1 tbsp finely chopped mint
- 2 tbsp rapeseed oil
- ¼ tsp sea salt
- freshly ground black pepper
For the salad
- 3 red peppers, deseeded and thickly sliced
- ½ tsp rapeseed oil
- 3 Little Gem lettuces, leaves separated and any large leaves halved lengthways
- 300²µ/10½´Ç³ú cherry tomatoes, halved
- ½ cucumber, halved lengthways and sliced
- 3 tbsp pine nuts
For the dressing
- 2 tbsp white wine vinegar
- 1 tbsp wholegrain or English mustard
- 1 tsp honey
- 4 tbsp orange juice
- 4 tbsp rapeseed oil
- ¼ tsp sea salt
- freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
Remove the filo from the fridge and set aside to come to room temperature while you prepare the filling.
Put the sweet potato, red onion, garlic, cannellini beans, salad cheese, mint, salt and pepper into a large bowl. Mix well.
Cut the filo in half so you have a pile of square pieces. Lay a sheet of filo pastry on a board. Brush with little oil, then layer another sheet on top at a 45 degree angle – you want to create a star shape. Repeat with the remaining pastry and oil until you have 6 star-shaped stacks.
Divide the filling between the filo stars, placing it right in the centre. Gently pull the sides of the stars up over the filling to meet in the middle. Gently squeeze together above the filling to create a parcel, a bit like a little purse then loosen the centre slightly so that you have floppy folding out edges.
Transfer the parcels to the baking tray, brush with any remaining oil and bake in the oven for 20 minutes, or until golden brown and cooked through. Remove from the oven and set aside to cool slightly for 5 minutes before serving.
Meanwhile, make the salad. Put the peppers on a separate baking tray and drizzle with the oil. Roast for 20 minutes until just browned and softened.
Toss the lettuce, tomatoes, cucumber and pine nuts in a bowl.
Put the vinegar, mustard, honey, orange juice, oil, salt and pepper into a small jar or bowl and shake or whisk together. Drizzle half of the dressing over the salad and toss well. Put the rest of the dressing into a sealed container to use on other salads. It will keep in the fridge for 5 days.
Divide the parcels between six serving plates. Stir the peppers into the salad and serve alongside the parcels.
