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Cheese, potato and herb filo parcels
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Irresistible cheese, potato, and herb filo parcels for picky eaters.
Ingredients:
  • 40.40 gm thickened cream
  • 1 egg
  • 150g cheese (such as leftover brie or cheddar)
  • 400g cold leftover boiled or roasted potato, roughly mashed
  • 1 garlic clove, finely chopped
  • 40.00 ml finely chopped dill
  • 250.00 ml flat-leaf parsley, finely chopped
  • 12 fresh filo pastry sheets (see note)
  • 80g unsalted butter, melted
  • 2.50 gm paprika
  • Mixed green salad, to serve
Instructions:
  • Preheat your oven to 180°C and prepare a baking tray with baking paper.
  • Combine the thickened cream and egg in a bowl and set aside.
  • Finely chop or grate the cheese, then mix thoroughly with the potato, garlic, and herbs. Season the mixture, then gently fold in the egg mixture. Set aside for later use.
  • Brush 1 filo sheet with melted butter, layer a second sheet on top, brush with butter again, then add a third filo sheet. Keep the remaining filo covered with a damp tea towel. Halve the filo stack lengthwise and place 2 heaped tablespoons of potato mixture along the shorter edge. Fold in the sides and roll up into a spring roll shape. Repeat with the remaining filo and potato to create 8 parcels.
  • Lay the parcels on the prepared tray with the seam side facing down. Brush them with the remaining butter and sprinkle with paprika. Bake for 20-25 minutes until they turn golden and are heated through. Let them cool for 5 minutes before serving alongside a mixed green salad.

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