Roast Pumpkin & Goat' Cheese Parcels

4
Servings
20m
Prep Time
50m
Cook Time
1h 10m
Ready In


"From our daily newspaper The West Australian."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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