
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.
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
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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.
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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.
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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.
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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.
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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 |