|30 ml||fresh chillies — 573|
|1||onion — chopped|
|3||garlic — cloves, minced|
|1||red onion — peeled and chopped|
|125 g||mushrooms — chopped|
|1||red pepper — cubed|
|1||yellow pepper — cubed|
|6||baby marrows — chopped|
|salt and freshly ground black pepper|
|125 ml||fresh basil — chopped|
|180 ml||feta cheese — cubed|
|500 g||phyllo pastry — defrosted|
|125 ml||olive oil — extra virgin|
|pesto — basil|
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.
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.
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
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.
with permission of Pink Polka