Total cooking time:
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
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)