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Vegetable parcels

Recipe from: 11 March 2011

Ingredients 15
Servings 4
Time 10 mins


  • 30
    olive oil
  • 1
    onion, chopped
  • 3
    cloves of garlic, minced
  • 1
    red onion, peeled and cut into chunks
  • 125
    mushrooms, cleaned and chopped
  • 1
    red pepper, cubed
  • 1
    yellow pepper, cubed
  • 6
    baby marrows, chopped
  • 1
    tin of tomatoes
  • salt and black pepper
  • 125
    chopped fresh basil leaves
  • 180
    cubed feta
  • 500
    phyllo pastry, defrosted according to packet instructions
  • 125
    extra virgin olive oil
  • basil pesto


40 mins
Heat the olive oil in a pan or a wok to moderate heat. Add the onion and stir-fry until soft and fragrant.
Add the garlic, red onion, mushrooms, peppers and baby marrow and stir-fry for a couple of minutes.
Add the tin of tomatoes and season with salt and pepper. Stir through and remove from the heat. Let the mixture cool down.
Pre-heat the oven to 190ºC.
Butter a baking tin or two.
Remove one square of Phyllo pastry and bush with the Filippo Berio olive oil. Place another layer of pastry on top, brush again with the olive oil, repeat until you have five layers of pastry. Do not lay them precisely on top of each other but let them form a star.
Add the fresh basil to the cooked vegetables and stir through. Spoon a quarter of the vegetable mixture in the centre of the prepared, layered phyllo pastry. Bring up the edges and pinch together in a money-bag shape.
Repeat with the remaining ingredients until you have four vegetable bags.
Place on the prepared baking tins and bake in a pre-heated oven for 18 minutes.
Remove from the oven, transfer to a serving plate and drizzle with some basil pesto.

Reprinted with permission of Pink Polka Dot.
To visit Pink Polka Dot’s blog, click here.



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