Goat’s cheese and squash filo parcels
MAKES 4
Impress any vegetarian guests with these easy-to-make pastry parcels. Easy to double if you’re serving more than 4.
YOU WILL NEED
500g butternut squash, cut into 1.5cm cubes 1 red onion, chopped 4 garlic cloves, bashed ½tsp dried chilli flakes 1tbsp olive oil 200g fresh spinach 50g pine nuts 150g goat’s cheese 2 sprigs thyme, leaves only 4 sheets filo pastry, halved 50g butter, melted 1
Heat oven to 170C Fan/gas 5. Put the squash, onions, garlic, chilli and seasoning on a baking tray, toss together with the oil, then bake for 20 mins, until just tender. Put in a large bowl and leave to cool a little.
2
Put spinach in a colander and pour over just-boiled water to wilt. Leave to cool then squeeze out the excess water and pat dry with a paper towel.
3
Add the spinach to the squash, with the pine nuts, goat’s cheese and thyme, mixing gently to combine.
4
Put half the filo squares on the work surface, brush with melted butter, then lay a second piece on the top at an angle brushing again with butter. Divide the mixture between the sheets of pastry, then gather up the edges and gently twist each to make a parcel.
5
Transfer to a lined baking tray, brush with a little more butter then bake for 25–30 mins, or until golden brown.
TIP TO MAKE THESE VEGAN, SWAP BUTTER FOR OLIVE OIL AND LEAVE OUT THE CHEESE OR USE A PLANT-BASED ALTERNATIVE.