Beetroot and Feta Parcels
Serves: 4
Cost CuttingEco FriendlyFreezes WellQuick Make
“These crisp, savoury parcels are easy to make and packed full of flavour. You can make mini versions as canapés”
Ingredients:
8 sheets filo pastry, chilled1/2 tsp Bart Baharat spice mix
40g butter, melted
180g cooked beetroot
235g Waitrose Moroccan couscous
50g feta, cubed
1 tsp cumin seeds
method:
- Preheat the oven to 200C/400F/Gas 6. Lay two of the filo sheets out on a flat surface. Stir the spice mix into the melted butter. Brush a little of the flavoured butter sparingly over one sheet and place the other sheet on top.
- Cut the beetroot into small chunks and place in a bowl. Add the couscous salad, feta and seasoning, and mix to combine. Spoon a quarter of this mixture along one of the short ends of the pastry.
- Tuck the long edges of the pastry in to enclose the ends of the beetroot mixture, then start rolling from the short end of the pastry to make a rectangular parcel (like a plump spring roll). Brush the seam with a little butter to seal. Place onto a non-stick baking tray. Brush the top of the pastry with a little more butter and scatter some cumin seeds over the top.
- Repeat with the rest of the ingredients to make a further three parcels. Place in the oven and bake for 10-15 minutes or until golden brown and crisp. Serve with a fresh green dressed salad.
