Spiced Vegetable & Cheese Parcels

Preparation time: 30 minutes (plus 20 min for cooling)
Cooking time: 40 minutes
Serves: 6
Ingredients:
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1 tablespoon extra virgin olive-oil
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400g button mushrooms, sliced
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2 medium carrots, peeled, finely chopped, squeezed of moisture
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3 medium zucchini, finely chopped, squeezed of moisture
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2 medium red capsicums, finely chopped
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1 cup frozen peas
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2 tablespoons curry paste
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400g can chickpeas, rinsed, drained, roughly mashed
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1 tablespoon ground cumin
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1 tablespoon ground coriander
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2 teaspoons ground ginger
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¾ cup cottage cheese
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Extra Virgin Olive Oil
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12 sheets filo pastry
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1 teaspoon sesame seeds
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2 tablespoons chopped mint
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200g organic full-fat greek yoghurt (check the sugar content!)
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¼ cup mango chutney
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Mixed salad leaves, to serve
Method:
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Preheat oven to 160°C (320°F). Line a large baking tray with baking paper.
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Heat the tablespoon of olive oil in a saucepan and add mushrooms, carrots, zucchini and capsicums with 2/3 cup cold water. Cook for 10–12 minutes, or until vegetables are tender and water has evaporated. Add peas, curry paste, chickpeas, spices and ginger. Cook, stirring, for 2 minutes. Remove from heat and set aside for 20 minutes to cool. Stir cottage cheese through.
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Place 1 filo sheet on a flat surface, brush with olive oil, top with another sheet and brush with oil. Cut horizontally in half. Repeat with remaining filo sheets. Place ½ cup mixture onto each filo rectangle (parallel to shorter edge). Fold shorter edge over filling, fold in sides then roll up.
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Place parcels on prepared tray. Brush lightly with oil and sprinkle with sesame seeds. Bake parcels for 30–40 minutes, or until golden.
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Combine mint and yoghurt in a small bowl.
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Serve spiced parcels with yoghurt dip, mango chutney and salad leaves.
Nutrition (per serve):
Calories 633, Fat 10.6 g, Sat Fat 2.4 g, Carbs 106.9 g, Sugar 24.2 g, Fibre 16 g, Protein 31.7 g