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Zucchini & feta filo roll with pumpkin mash
Zucchini & feta filo roll with pumpkin mash
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Start your week with a hearty and satisfying vegetable-packed family favorite.
Ingredients:
  • 18.20 gm olive oil
  • 3 yellow squash, coarsely chopped
  • 1 large green zucchini, coarsely chopped
  • 2 garlic cloves, crushed
  • 350g fresh ricotta
  • 62.50 ml chopped fresh continental parsley
  • 200g low-fat feta, crumbled
  • 2 tsp chopped fresh rosemary
  • 6 sheets filo pastry
  • Olive oil spray
  • 30g (1/3 cup) dried (packaged) breadcrumbs
  • 10g butter, melted
  • 750g butternut pumpkin, peeled, deseeded, coarsely chopped
  • 95g (1/3 cup) basil pesto
Instructions:
  • Preheat your oven to a toasty 220°C and line a baking tray with non-stick baking paper.
  • In a large frying pan over medium-high heat, sizzle the oil before tossing in the squash, zucchini, and garlic. Stir and cook for 3-4 minutes until the squash is perfectly tender.
  • Mix together the ricotta, parsley, most of the feta, and 1 teaspoon of rosemary in a bowl. Gently fold in the zucchini mixture and season generously with salt and pepper.
  • Lay filo sheets on a clean surface. Cover with a dry tea towel followed by a damp one to keep it moist. Lightly spray one sheet with olive oil. Layer another sheet on top and repeat with olive oil spray. Continue layering filo and spray. Sprinkle with breadcrumbs. Add filling along one side, leaving a 6cm border on each end. Fold in ends and roll tightly. Transfer to a lined tray. Brush with butter. Bake until golden, about 15 minutes.
  • Cook the pumpkin in boiling water until tender, then drain and mash until smooth using a potato masher. Stir in the remaining feta and rosemary back into the pan.
  • Slice the filo roll into thick pieces. Divide the mash among serving plates, then top with the sliced filo roll. Finish by drizzling pesto on top before serving.

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