Pepper & Feta Parcels
This flavorful recipe combines charred vegetables, tangy feta cheese, and aromatic basil, all baked to crispy perfection in layers of filo pastry. It's a delightful dish that bursts with Mediterranean flavors and makes a satisfying meal for any occasion.
— Constant Cookbook
Ingredients
- ½ red onion , peeled and cut into wedges
- 4 baby courgettes , halved and sliced
- 16 small cherry tomatoes
- 16 small black olives
- 200g feta cheese
- 2 tbsp shredded basil
- olive oil
- 4 red peppers , halved, seeds removed
Instructions
- Heat oven to 220C/200C fan/gas 7. Pop 33 x 23cm baking tray in the oven to heat up. Brush a griddle pan with about 1 tsp of the oil and griddle the aubergines until nicely charred, then remove. Repeat with the courgettes and onions, using a little more oil if you need to.
- Remove the tray from the oven and brush with a little oil. Brush a large sheet of filo with oil, top with another sheet, add a little more oil and repeat with the final sheet. Transfer the pastry to the hot tray, pushing it into the edges a little.
- Arrange the griddled veg on top, then season. Add the tomatoes, cut-side up, then drizzle on the vinegar and any remaining oil. Crumble on the feta and sprinkle with oregano. Cook for about 20 mins until crispy and golden. Serve with the dressed mixed salad leaves.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 8
Nutrition
- Calories: 191 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 19 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.5 milligram of sodium
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