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Veggie, pesto and fetta parcels

20 Dec
Preparation time:
40 mins

Total cooking time:
30 mins

Serves 4

   

You’ll need
30g butter
2 garlic cloves, crushed
150g asparagus spears, trimmed and chopped
1 carrot, cut into julienne strips
1 zucchini, cut into julienne strips
6 spring onions, thinly sliced on the diagonal
90g mild feta cheese, crumbled
8 sheets filo pastry
60g butter, melted
1/3 cup good-quality ready made pesto
2 tsp sesame seeds

Here’s how
1. Preheat the oven to 200C. Heat the butter in a large frying pan, then add the garlic and vegetables. Cook over medium heat for 3-4 minutes, or until just tender. Cool completely and fold in the feta. Divide the mixture into four equal portions.

*
2. Work with four sheets of pastry at a time, keeping the rest covered with a damp tea towel. Brush each sheet with melted butter and lay them on top of one another. Cut in half widthways and spread 1 tablespoon of the pesto in the centre of each half, leaving a 2cm border lengthways. Place one portion of the vegetable feta mixture on top of the pesto. Repeat the process with the remaining pastry, pesto and filling.

*
3. Brush the edges of filo with a little butter, tuck in the sides and fold over the ends to make four parcels. Place on a greased baking tray, seam-side-down, brush with remaining butter and sprinkle with sesame seeds. Bake for 20-25 minutes, or until golden. Cut in half diagonally and serve hot with tomato chutney.

*

Source: The Complete Vegetarian Cookbook (Murdoch Books)

Source

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Posted by on December 20, 2006 in Delish Dinners, Luscious Lunches

 

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