Roast Pumpkin & Goat' Cheese Parcels
Recipe: #28470
October 24, 2017
Categories: Fennel, Kale, Pumpkin, Oven Bake, Gluten-Free, No Eggs, Vegetarian, more
"From our daily newspaper The West Australian."
Ingredients
Nutritional
- Serving Size: 1 (128.3 g)
- Calories 166.1
- Total Fat - 8.9 g
- Saturated Fat - 3.2 g
- Cholesterol - 13.8 mg
- Sodium - 191.3 mg
- Total Carbohydrate - 13 g
- Dietary Fiber - 1 g
- Sugars - 4.3 g
- Protein - 9.5 g
- Calcium - 199.9 mg
- Iron - 1.1 mg
- Vitamin C - 5.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 180c/160c fan forced.
Step 2
Line 2 baking trays with baking paper.
Step 3
Place pumpkin on 1 prepared tray and spray with olive oil and roast for 30 minutes or until tender.
Step 4
Meanwhile heat oil in a non-stick frying pan over high heat and cook onion, stirring, for 5 minutes or until softened and then add garlic and cumin and cook stirring, for 1 minutes and then add kale and cook for 2 to 3 minutes or until wilted and cool.
Step 5
Place pumpkin, kale mixture, almond and cheese in a big bowl and stir to combine.
Step 6
Place filo on a work surface and cover with a clean, damp tea towel and spray 1 sheet with olive oil and top with 1 sheet and repeat with remaining sheets and oil to make a stack.
Step 7
Spoon mixture along one long side with a 5cm border at ends .
Step 8
Fold filo over, tuck in ends and roll to enclose.
Step 9
Place seam side down on second prepared tray and bake for 30 minutes or until golden.
Step 10
Combine yoghurt and sumac in a bowl.
Step 11
Slice filo parcel into 8 pieces and serve with yoghurt, fennel and watercress leaves.
Tips
No special items needed.