Per­fect for us­ing up left­over pump­kin

Western Leader - - IN BUSINESS -

This recipe is great for us­ing up ex­tra pump­kin, or if you have left­over roast veges, try us­ing these in the fill­ing in­stead.


Ready in: 55 min­utes

Spiced pump­kin filos

500g pump­kin, peeled and diced 1cm

2 car­rots, diced 1cm red onion, thinly sliced tea­spoon salt

1 ta­ble­spoon sesame seeds 1 ta­ble­spoon filo spice mix 2 ta­ble­spoons sliced al­monds

cup raisins

200g feta, crum­bled

1-2 hand­fuls baby spinach leaves 10 sheets filo pas­try

2-3 ta­ble­spoons melted but­ter or olive oil

2 ta­ble­spoons sesame seeds

Filo spice mix

1 tea­spoon dried thyme 1 tea­spoon dried mar­jo­ram 1 tea­spoon dried oregano tea­spoon cumin

To serve cup nat­u­ral yo­ghurt, rel­ish or sauce (op­tional) Each week Na­dia gives you an­other easy recipe for your fam­ily and you’ll find all the in­gre­di­ents in My Food Bag. my­food­

Pre­heat oven to 220 de­grees Cel­sius. Line an oven tray with bak­ing pa­per.

1. Toss pump­kin, car­rots, onion, salt, first mea­sure of sesame seeds and filo spice mix with lit­tle oil on pre­pared tray. Bake for 20-25 min­utes, un­til ten­der and start­ing to caramelise.

2. When pump­kin has 5 min­utes’ cook time re­main­ing, add al­monds, raisins and feta and cook for about 5 min­utes, un­til warmed through. Trans­fer all to a large bowl and toss through spinach un­til wilted. Sea­son to taste with salt and pep­per and set aside to cool slightly. Line oven tray again with a clean sheet of bak­ing pa­per.

3. Place a sin­gle sheet of filo on a clean, dry bench with short edge clos­est to you. Lightly brush with melted but­ter or oil and fold in half length­ways. Brush folded sheet again with but­ter or oil.

4. Place cup spiced pump­kin filo mix­ture in the cor­ner of the filo and fold over to form a tri­an­gle at the bot­tom of the sheet. Fold up to form a fur­ther tri­an­gle and con­tinue fold­ing over un­til the whole sheet is wrapped around fill­ing. Re­peat with re­main­ing sheets and fill­ing.

5. Place filos on pre­pared tray and sprin­kle with sec­ond mea­sure of sesame seeds. Bake for 8-10 min­utes, un­til golden brown. Set aside to cool slightly for about 5 min­utes be­fore serv­ing.

To serve, place 1-2 spiced pump­kin filos onto plates with a spoon of yo­ghurt, rel­ish or sauce on the side (if us­ing).

Recipe is from the new Bar­gain Box cook­book –

– packed with easy, tasty and af­ford­able recipes the whole fam­ily will love.

See bar­gain­, my­food­

Bring these scrummy morsels along to your next din­ner party as a tasty veg­e­tar­ian op­tion.

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