Pumpkin and Feta Filo Spiral
Josh Ball
Rated 5.0 stars by 4 users
Category
Main Course
Servings
4
Prep Time
50 minutes
Cook Time
30 minutes
If you need to trick your mind into eating more veggies, this recipe by @cookedbyclauds is for you.
The creamy filling combined with flaky, crispy filo pastry is guaranteed to make you forget about all the nutritious veggies hiding inside. Before you know it, you’ll have met your daily recommended veggie intake.
Filo pastry is an incredibly versatile ingredient, perfect for adding texture to both sweet and savory dishes.In this recipe, we use pumpkin and feta cheese, but you can create endless combinations depending on which veggies or fruits you want to highlight—or hide. We’ve seen filo filled with cauliflower, carrots, squash, and even nectarines!
Get the produce you need to try this recipe in our Farmers Pick box, and don’t forget to check out our pantry items—now stocked with 100+ bargain buys, essentials, and snacks!
Ingredients
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500g kent pumpkin (diced into small cubes)
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½ brown onion (cut thick into segments)
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2 tsp Kyneton Extra Virgin Olive Oil
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2 tsp Farmers Pick Cinnamon Ground
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2 garlic cloves
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400g canned butter beans, drained
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100g greek feta
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100g danish feta
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1 sprig rosemary (or Farmers Pick Mixed Herbs)
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90g walnuts (or Farmers Pick Almond Salted Large)
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10 sheets filo pastry
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25g butter
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1 tbsp sesame seeds
Spiral Filo Pastry
Directions
Defrost the filo pastry as per packet instructions (usually for 2 hours)
Preheat the oven to 180°C. Spread the pumpkin on a baking tray and coat in some extra virgin olive oil and the cinnamon. Place the onion on the baking tray and bake for roughly 25 mins, until pumpkin and onion are softened and roasted. Allow to cool slightly.
To a food processor, add all the filling ingredients with a drizzle of olive oil. Blend until smooth. Transfer to a piping bag and cut a wide opening.
In a small saucepan, melted the butter with ¼ cup of oil. Brush the base of an oven-proof pan with some of the melted butter.
Take two filo sheets at a time and place on a board. Brush with the melted butter before piping the filling along one of the long edges. Roll tightly into a log. Arrange around the outer rim of the pan. Repeat with the remaining mixture and filo sheets, coiling from the outside into the centre.
Brush the top of the spiral with the remaining melted butter and sprinkle with sesame seeds. Bake for roughly 30 mins until pastry is golden and crispy.
