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Vegetable, feta and pesto parcels

A recipe from the Good Food collection.

Ingredients

Vegetable, feta and pesto parcels
Vegetable, feta and pesto parcels
30 g (1 oz) butter
2 garlic cloves, crushed
150 g (5½ oz) asparagus spears, trimmed and chopped
1 carrot, cut into thin matchsticks
1 zucchini (courgette), cut into thin matchsticks
1 red capsicum (pepper), cut into thin matchsticks
6 spring onions (scallions), thinly sliced on the diagonal
90 g (3¼ oz) mild feta cheese, crumbled
8 sheets filo pastry
60 g (2¼ oz) butter, melted
90 g (3¼ oz/⅓ cup) good-quality ready-made pesto
2 teaspoons sesame seed
tomato chutney, to serve 

Method

1. Preheat the oven to moderately hot 200°C (400°F/Gas 6). Heat the butter in a large frying pan, then add the garlic and vegetables. Cook over medium heat for 3–4 minutes, or until just tender. Cool completely and fold in the feta. Divide the mixture into four equal portions.

2. Work with four sheets of pastry at a time, keeping the rest covered with a damp tea towel. Brush each sheet with melted butter and lay them on top of one another. Cut in half widthways and spread 1 tablespoon of the pesto in the centre of each half, leaving a 2 cm (¾ inch) border lengthways. Place one portion of the filling mixture on top of the pesto. Repeat with the remaining pastry, pesto and filling.

3. Brush the edges of filo with a little butter, tuck in the sides and fold over. the ends to make four parcels. Place on a greased baking tray, seam-side-down, brush with the remaining butter and sprinkle with sesame seeds. Bake for 20–25 minutes, or until golden. Cut in half diagonally and serve hot with tomato chutney.

Main ingredient:
Zucchini, Onion/Leek, Cheese
Cuisine:
European
Course:
Side Dish, Starter/Entree, Snacks

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