Fresh, light, flakey filo parcels with roasted butternut squash, zesty lemon, creamy pine nuts and salty feta. A wonderful picnic snack!
Ingredients
- 1 small butternut squash
- 3 whole garlic cloves, unskinned
- 2 sprigs of thyme
- 200g feta
- 30g pine nuts
- 1 lemon, zest of
- 1 egg
- ready-made filo pastry sheets
- olive oil
- 1 small butternut squash
- 3 whole garlic cloves, unskinned
- 2 sprigs of thyme, leaves only
- 200g feta
- 30g pine nuts
- 1 lemon, zest of
- 1 egg
- ready-made filo pastry sheets
- olive oil
Preheat the oven to 200°C/400°F/gas 6.
Firstly slice and deseed (don’t peel) your squash into 1-inch wedges. Pop in a roasting tray with a generous pinch of salt, 1 tbsp oil, thyme and unskinned garlic cloves. Roast for 35-40 minutes until golden and soft.
Mash your roasted squash with your pinenuts, feta and lemon zest – taste for seasoning. Crack in 1 egg and mix.
Brush a muffin tray with a bit of oil and line each hole with a single sheet of filo pastry. Brush the pastry with a little oil and lay another pastry sheet on top. Spoon your mix evenly between the filo cases and bake in the oven for 18-20 minutes until golden.