Photo of Sweet potato, roast capsicum, goats cheese and currant strudel by WW

Sweet potato, roast capsicum, goats cheese and currant strudel

9
9
5
SmartPoints® value per serving
Total Time
1 hr 15 min
Prep
20 min
Cook
55 min
Serves
6
Difficulty
Moderate
These tasty individual parcels are filled with sweet potato, spinach, goat’s cheese and currents... Yum!

Ingredients

Orange sweet potato (kumara)

1000 g, cut into 2cm pieces

Red onion

2 medium, cut into thin wedges

Baby spinach leaves

200 g

Red capsicum

250 g, fresh, not in oil, sliced

Goat's cheese

100 g, crumbled

Currants

2 tbs

Filo pastry

12 sheet(s)

Sesame seeds

1 tsp

Instructions

  1. Preheat oven to 200°C. Line 2 baking trays with baking paper. Place sweet potato on 1 prepared tray and lightly spray with oil. Bake for 25 minutes or until golden and tender. Add onion to tray for last 15 minutes of cooking time. Set aside to cool.
  2. Meanwhile, place spinach in a large heatproof bowl and cover with boiling water. Stand for 30 seconds. Drain well. Cool. Squeeze out excess water, then coarsely chop.
  3. Combine cooled sweet potato, onion, spinach, capsicum, goat’s cheese and currants in a large bowl. Season with salt and pepper.
  4. Working with 6 filo sheets, place 1 on workbench. Lightly spray with oil. Top with another filo sheet and lightly spray with oil. Repeat using 4 more sheets, lightly spraying each one as you go. Spoon half the sweet potato mixture along 1 long edge of pastry, leaving 5cm at each end. Fold ends in and roll up to enclose filling. Place strudel, seam-side down, on the second tray. Repeat with remaining filo and sweet potato mixture to make a second strudel.
  5. Lightly spray strudel tops with oil and sprinkle with sesame seeds. Bake for 25-30 minutes or until golden and crisp.

Notes

SERVING SUGGESTION: Watercress.