October 24, 2017
Main Dish, Vegetables, Fennel,
Kale, Pumpkin , Entertaining, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, No Eggs, Vegetarian more
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"From our daily newspaper The West Australian."
Preheat oven to 180c/160c fan forced.
Line 2 baking trays with baking paper.
Place pumpkin on 1 prepared tray and spray with olive oil and roast for 30 minutes or until tender.
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.
Place pumpkin, kale mixture, almond and cheese in a big bowl and stir to combine.
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.
Spoon mixture along one long side with a 5cm border at ends .
Fold filo over, tuck in ends and roll to enclose.
Place seam side down on second prepared tray and bake for 30 minutes or until golden.
Combine yoghurt and sumac in a bowl.
Slice filo parcel into 8 pieces and serve with yoghurt, fennel and watercress leaves.
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