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Spicy parcels with herb salad
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Make delicious Mediterranean sweet potato and cheese filo parcels for a satisfying meat-free midweek meal.
Ingredients:
  • 800g sweet potato, peeled, chopped
  • 250g fresh ricotta, crumbled
  • 100g feta, crumbled
  • 40.00 ml currants
  • 2 spring onions (shallots), thinly sliced
  • 1 lemon, rind finely grated
  • 2.50 gm ground cinnamon
  • 8 sheets filo pastry
  • 45.50 gm extra virgin olive oil
  • Ground cinnamon, extra, to dust
  • 80g rocket salad mix
  • 82.50 ml fresh mint leaves
  • 62.50 ml fresh dill sprigs
  • 21.00 gm lemon juice
  • Sweet chilli yoghurt (see tip), to serve
Instructions:
  • 1. Preheat the oven to 220°C. 2. Microwave the sweet potato in a microwave-safe bowl, stirring once, for 8-10 minutes until tender. 3. Drain the sweet potato and mash it. 4. Mix in the ricotta, feta, currants, spring onion, lemon rind, cumin, and cinnamon. 5. Season with salt and pepper.
  • Prepare 2 baking trays by lining them with baking paper. Brush each of the 8 filo sheets lightly with oil and fold them in half crossways. Then, place one-eighth of the sweet potato mixture on one short end of each filo sheet, fold in the sides, and roll up. Put the rolled filo sheets on one of the lined trays with the seam side down. Repeat this process with the remaining filo sheets and sweet potato mixture. Lightly brush the parcels with a little oil and sprinkle some extra cinnamon on top. Bake in the oven for 15 minutes or until they turn golden and crisp, remembering to swap the trays halfway through cooking.
  • In a large bowl, toss together the salad mix, fresh mint, and dill. Drizzle with lemon juice and remaining oil, season to taste, and serve alongside the parcels with a side of sweet chilli yogurt.

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