Filo pastry parcels filled with ricotta and sweet vegetables

ServesServes 4


  • 500g pumpkin
  • 500g sweet potato
  • 2 medium carrots
  • 500g ricotta
  • 50g grated parmesan
  • salt and freshly ground black pepper
  • 50g butter
  • 8 sheets filo pastry
  • poppy seeds


  1. Preheat oven to 1800° C
  2. Peel and grate the pumpkin, sweet potato and carrots
  3. Squeeze the grated vegetables well to remove excess liquid
  4. Place in a large mixing bowl and add the ricotta and parmesan
  5. Season with salt and pepper and mix well
  6. Melt the butter in a saucepan
  7. Cut the sheets of fi lo into 2, lengthwise
  8. Cover them with a slightly damp cloth while working to stop the pastry from drying out and breaking
  9. Place 2 sheets of pastry onto a work surface and brush them with the melted butter
  10. Divide the vegetable mix into 8 portions and place 1 into the bottom corner of one of the sheets
  11. Fold the end of the pastry up to make a triangle that covers the fi lling
  12. Continue to fold the pastry up, keeping the triangle shape, and then repeat with the second sheet of pastry
  13. Brush the pastry with more butter, sprinkle over some poppy seeds and place onto an oven tray that has been brushed with melted butter
  14. Contin

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