Feta Filos with Chermoula Roasted Veggies

Feta Filos with Chermoula Roasted Veggies

Ready in 45 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, May 12, 2019.

Ingredients

Kumara

  • 400g kumara
  • 1/2 red onion
  • 1/2 broccoli
  • 1 capsicum
  • 1/2 Tbsp chermoula
  • 1 pack sliced almonds
  • 2 tsp sweet chilli sauce

Filos

  • 1/2 pack baby spinach
  • 1/2 red onion
  • 100g feta cheese
  • 1 egg
  • 1/2 pack filo pastry
  • 1 Tbsp melted butter or oil

To Serve

  • Sweet chilli sauce

Have Handy

  • oil
  • pepper
  • salt

Steps

  1. Prep veggies Preheat oven to 200°C. Dice kumara and first measure of onion 2cm; cut broccoli into small florets; slice capsicum 1cm; roughly chop spinach; finely dice second measure of onion.
  2. Cook kumara Toss kumara, first measure of onion and chermoula together on a lined tray with a drizzle of oil. Season and bake for 20 minutes. Add broccoli, capsicum and almonds to tray and cook a further 10 minutes, until all veggies are tender. Add sweet chilli sauce, toss and season to taste.
  3. Make filos Combine feta, spinach, second measure of onion and egg in a bowl and season with pepper. Place 2 sheets of filo pastry together on a flat surface with the short side facing you. Brush with butter/oil then fold in half lengthways into a long strip. Brush again with butter/oil then place 1/4 cup of feta mixture in corner closest to you and fold diagonally to form a triangle.
  4. Cook filos Fold upwards to form another triangle and continue to the end of the filo sheet. Brush with butter/oil, place on a lined tray and repeat with remaining filo. Bake filos (on top rack of oven) for 8-10 minutes, until golden.
  5. Serve veggies topped with filos and sweet chilli sauce.

Nutritional Information

Energy 2683 kj
641 kcal
Protein 18.4g
Carbohydrate 84.3g
Fat 24.1g