Vegetable parcels

4 servings Preparation: 10 mins, Cooking: 40 mins By Food24
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Ingredients (15)

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
1 tinned tomatoes
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
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Method:

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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