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Sweet potato and feta Wellington parcels recipe
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Easy and hearty vegetarian filo pastry parcels filled with sweet potato and chickpeas, made with just a handful of ingredients.
Instructions:
  • Preheat oven to 200°C/180°C fan forced. Grease a baking tray with oil spray. Coarsely chop sweet potato chips into 2cm pieces, boil for 6-8 minutes until tender, then drain and cool. In a bowl, mash sweet potatoes, then mix in chickpeas, pistachios, one-third of the feta, and one-third of the cherries. Season to taste.
  • Lay a filo sheet on a clean surface and lightly coat with olive oil. Fold the bottom third, then the top third to create a 20 x 27cm rectangle. Spoon one-quarter of the sweet potato mixture in the middle. Fold up two opposite sides and bring the remaining sides together at the top. Spray another filo sheet with oil, place the parcel in the center, and wrap the filo sheet around the parcel, scrunching at the top. Apply a final light coating of oil, place on a tray, and repeat to make 3 more parcels. Sprinkle with dukkah. Bake for 25-30 minutes until golden brown.
  • Combine yogurt, vinegar, and 1 1/2 tablespoons of water in a small bowl. Season to taste. Toss salad leaves with the rest of the feta and cherries. Season again.
  • Arrange portions of parcels and salad leaves on individual plates and accompany with the flavorful yogurt sauce.

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