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
- 800g sweet potato, peeled, chopped
- 250g fresh ricotta, crumbled
- 100g feta, crumbled
- 2 tablespoons currants
- 2 spring onions (shallots), thinly sliced
- 1 lemon, rind finely grated
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 8 sheets filo pastry
- 2 1/2 tablespoons extra virgin olive oil
- Ground cinnamon, extra, to dust
- 80g rocket salad mix
- 1/3 cup fresh mint leaves
- 1/4 cup fresh dill sprigs
- 1 tablespoon lemon juice
- Sweet chilli yoghurt (see tip), to serve
Method
- 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.
- 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.
- 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
2370 kj
Energy
27g
Fat Total
12g
Saturated Fat
6.5g
Fibre
21g
Protein
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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