- 0:30 Cook
- 4 Servings
- Capable cooks
Your midweek meal is all wrapped up with this meat-free recipe. Fill filo parcels with sweet potato and two cheeses for this fun Mediterranean dinner.
Ingredients
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800g sweet potato, peeled, chopped
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250g fresh ricotta, crumbled
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100g feta, crumbled
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2 tablespoons currants
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2 spring onions (shallots), thinly sliced
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1 lemon, rind finely grated
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1 teaspoon ground cumin
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1 teaspoon ground cinnamon
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8 sheets filo pastry
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2 1/2 tablespoons extra virgin olive oil
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Ground cinnamon, extra, to dust
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80g rocket salad mix
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1/3 cup fresh mint leaves
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1/4 cup fresh dill sprigs
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1 tablespoon lemon juice
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Sweet chilli yoghurt (see tip), to serve
Method
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Step 1Preheat oven to 220°C. Place sweet potato in a microwave-safe bowl. Cover and cook in microwave on high, stirring once, for 8-10 minutes or until tender. Drain. Mash. Stir in ricotta, feta, currants, spring onion, lemon rind, cumin and cinnamon. Season.
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Step 2Line 2 baking trays with baking paper. Brush 1 filo sheet with a little oil. Fold in half crossways. Place one-eighth of the sweet potato mixture at 1 short end. Fold in sides. Roll up. Place, seam-side down, on 1 lined tray. Repeat with oil and remaining filo sheets and sweet potato mixture. Brush parcels with a little oil. Dust with extra cinnamon. Bake, swapping trays halfway through cooking, for 15 minutes or until golden and crisp.
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Step 3Combine the salad mix, mint and dill in a large bowl. Drizzle over lemon juice and remaining oil. Season. Serve with the parcels and sweet chilli yoghurt.
Nutrition
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2370 kj
Energy
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27g
Fat Total
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12g
Saturated Fat
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6.5g
Fibre
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21g
Protein
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56g
Carbs (total)
All nutrition values are per serve
Notes
To make the sweet chilli yoghurt, fold 1 tbs sweet chilli sauce into 1/2 cup Tamar Valley Greek Style Yoghurt.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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