Vegetarian filo parcel is a baked vegetarian filo pie with roast vegetables and cheese wrapped in layers of crispy filo pastry.
Is is delicious served as part of a vegetarian main course or light lunch and couldn't be any easier to make. Simply roast the vegetables, assemble the parcel and pop in the oven to bake!
It pairs well with baby potatoes, sweet potato fries, saffron rice or quinoa salad.
And if you have any filo sheets left over you could use them to make vegetable samosas, a spanakopita spiral (spinach and feta tart) or a red pepper quiche.
The quantities in this baked filo parcel recipe are sufficient to make a 20cm diameter filo pie which is suitable for two servings as part of a meal.
Ingredients
- 3 sheets filo pastry - use either homemade or ready made filo pastry sheets.
- 1 medium sized sweet potato - about the size of a fist.
- 1 large red onion - red onions will add a sweet flavour to the other vegetable ingredients.
- A handful of mushrooms - peeled, chopped or sliced.
- 125g vegetarian cheese - choose a type of vegetarian cheese which is suitable for cooking such as feta, ricotta, mozzarella or Cheddar. To make sure that your cheese is vegetarian check that no animal rennet is used during the manufacturing process.
- 1 teaspoon paprika - use either paprika, smoked paprika or sweet paprika depending on your preference.
- Dash of olive oil - really use extra virgin olive oil (EVOO) for maximum flavour.
- Salt and pepper - season to taste.
Equipment needed
In addition to common kitchen equipment you will also need a 20cm diameter non-stick loose bottomed flan dish.
How to prepare the pie filling
Peel and dice the sweet potato, slice the red onion and peel and slice the mushrooms.
Roast the sweet potato and onions in olive oil until they just start to soften.
Place the sliced mushrooms on top of the sweet potato and onions, drizzle a little extra olive oil over the top and roast for a further few minutes.
How to assemble the filo parcel
Lay one sheet of filo pastry over a 20 cm diameter loose bottomed flan dish and brush with a little olive oil. Lay a second sheet at 90 degrees over the first and brush again with olive oil. Repeat with the third sheet. It is important to work quickly with the filo pastry so that it doesn't dry out. Leave the filo sheets in the pack until you are ready to use them and wrap any unused sheets straight away so that they don't dry out.
Spoon the cooked sweet potato, onion and mushrooms into the filo pastry case. Add the paprika and salt and pepper. Slice the cheese and lay over the top of the vegetables. Fold the overhanging parts of the filo pastry sheets over the filling and brush with olive oil.
How to bake
Bake at 180oC, 350oF, gas mark 4 until the top of the parcel is golden. This may take around 15 to 20 about minutes. Check regularly during the cooking time as the filo pastry could easily become over cooked.
For an Aga, bake on the grid shelf on the floor of the roasting oven with the cold plain shelf on the second set of runners.
How to serve
Vegetarian filo parcel can be enjoyed either hot straight after it has been cooked or can be left to cool and eaten cold.
The baked filo parcel is not suitable for reheating.
How to store
The cooked filo parcel can be stored in the fridge until the next day.
It is not suitable for freezing.
Tips
- Keep the filo pastry wrapped up until you are ready to use it to prevent it drying out. Quickly brush with olive oil otherwise it will dry out and be difficult to work with. Re-wrap any unused sheets.
- The vegetables can be prepared and roasted ahead of time but I find it better to assemble the filo parcel just before cooking to reduce the risk of the pastry becoming soggy.
FAQs
Filo pastry are thin sheets of pastry which have been made using unleavened dough and can be used to make a variety of sweet or savoury recipes including spanakopita and samosas. They are typically sold in rolls which contain several sheets of filo.
Three layers of filo pastry are ideal for this recipe, each brushed with olive oil before adding the next sheet.
Other filo pastry recipes
- Spanakopita spiral (spinach and feta tart)1 Hours 25 Minutes
- Red pepper quiche1 Hours 10 Minutes
- Vegetable samosas with filo pastry1 Hours 10 Minutes
- Feta filo tart45 Minutes
Vegetarian filo parcel
Ingredients
- 3 sheets filo pastry
- 2 tablespoon olive oil
- 1 sweet potato
- 1 red onion
- 1 handful mushrooms
- 125 g vegetarian cheese
- 1 teaspoon paprika
- 1 pinch salt
- 1 pinch pepper
Instructions
To prepare the filling
- Peel and dice the sweet potato, slice the onion and peel and slice the mushrooms. Roast the sweet potato and onion in a little olive oil until they start to soften. Add the mushrooms and roast for a few more minutes.
To assemble the filo parcel
- Lay a sheet of filo over a 20cm diameter non stick loose bottomed flan dish and brush with olive oil. Lay a second sheet at 90 degrees to the first sheet and brush with olive oil. Repeat with the third sheet.
- Spoon the roast vegetables into the filo case. Add the paprika and salt and pepper.
- Slice the cheese and place over the top of the roast vegetables.
- Fold the overhanging parts of the filo pastry over the filling and brush with olive oil.
To bake
- Bake at 180°C, 350°F, gas mark 4 for about 15 to 20 minutes or until the top of the parcel is golden. Check regularly to avoid overcooking.
Notes
- Keep the filo pastry wrapped up until you are ready to use it to prevent it drying out. Quickly brush with olive oil otherwise it will dry out and be difficult to work with. Re-wrap any unused sheets.
- The vegetables can be prepared and roasted ahead of time but I find it better to assemble the filo parcel just before cooking to reduce the risk of the pastry becoming soggy.
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