Vegetable and chickpea filo parcels
5
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
You'll be eager to open this surprise package of roasted vegies, chickpeas and creamy ricotta.
Ingredients
Butternut pumpkin
600 g, peeled, cut into 1.5cm pieces
Zucchini
1 large, cut into 1.5cm pieces
Red capsicum
1 medium, cut into 1.5cm pieces
Moroccan seasoning
3 tsp
Canned chickpeas, rinsed and drained
¾ cup(s), (130g)
Filo pastry
8 sheet(s)
Reduced-fat ricotta cheese
100 g
Plain or natural yoghurt, low-fat, no added sugar
½ cup(s), (125ml)
Fresh mint
2 tbs, chopped
Lemon juice
1 tbs
Oil spray
8 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper.
2
Place the pumpkin, zucchini and capsicum on 1 of the prepared trays. Sprinkle with 2 teaspoons of the Moroccan seasoning and lightly spray with oil. Bake for 25 minutes or until golden and tender. Transfer to a bowl. Cool to room temperature. Add the chickpeas.
3
Lightly spray 1 sheet of filo with oil. Top with another sheet of filo and spray with a little more oil, then fold stack in half. Place one-quarter of the vegetable mixture along 1 long edge of filo. Sprinkle with 25g of the ricotta. Fold in the ends and roll filo to enclose filling. Repeat with remaining filo, vegetable mixture and ricotta to make 4 parcels.
4
Place parcels on prepared tray. Lightly spray tops with oil and sprinkle with the remaining Moroccan seasoning. Bake for 20 minutes or until crisp and golden.
5
Meanwhile, combine yogurt, mint and juice in a bowl. Serve filo parcels with the mint yogurt.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.