Filo Wrapped Roast Vegetables
The fabulous thing about filo pastry is that almost everything tastes good wrapped in it. It is also reasonably low fat if you brush it lightly with olive oil rather than with lashings of melted butter. This week I had a few sheets of filo left over from a chicken pie and didn’t like to throw it out. I also had left over a tub full of roast vegetables to which my family is slightly addicted. These yummy pastries were eaten so fast that there was scant time for photography. In other words, they look and taste better than in the pic. ‘This is really inventive,’ declared my son. You see, wrap something in a bit of pastry and you can impress without any stress.
For 4 people:
8 tablespoons roasted vegetables – see my recipe for Roast Vegetables http://fromthehealthyheart.com/roast-vegetables/
8 pieces of filo pastry
Heat oven to 180C /350F.
Lay out the filo pastry with the wide side facing you. Working quickly, lightly brush each piece with a little olive oil. Cut pastry in half and divide into 4 piles of 4 pieces each.
Place 2 tablespoons of roasted vegetables in the centre of each pastry pile and fold to create a pouch in which the veg are enfolded. Scatter ½ teaspoon of dried oregano over each pouch.
Carefully transfer to an oven tray lined with non-stick baking paper or a Teflon mat.
Bake for 20 minutes or until golden and puffed up.
This makes a light lunch along with a salad or can be served as a side vegetable with a main course dish.