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
NoteThe nutritional values are based on using feta cheese for this recipe. How to serveVegetarian filo parcel can be enjoyed either hot straight after it has been cooked or can be left to cool and eaten cold. It is not suitable for reheating.How to storeThe 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.