Easy Greek Carrot & Fetta Filo Parcels

Preheat the oven to 200°C/180°C fan-forced. Grate the carrot (unpeeled). TIP: Keep the skin on the carrot to retain its nutrients! Finely chop the brown onion. Dice the fetta into 1 cm square. Melt the butter. Slice the lemon into wedges.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the carrot and brown onion and cook for 4-5 minutes, or until the onion is softened. Add the Greek spice blend, salt (use suggested amount) and a pinch of pepper. Cook for 1 minute, or until fragrant. Add the sunflower seeds and 1/2 of the baby spinach leaves and cook, stirring, for 1 minute, or until wilted. Remove from the heat, add the fetta and stir to combine.

Lay 2 sheets of filo pastry flat on a chopping board. Place the carrot-fetta mixture (1/4 for 2 people/ 1/8 for 4 people) in the centre of the left-hand side of the pastry. Fold in the top, bottom and left-side edges, then roll the pastry over to make a parcel. Repeat with the remaining mixture and remaining filo pastry sheets. Brush each parcel generously with melted butter and top with a pinch of salt and pepper. Transfer to an oven tray lined with baking paper and bake for 10-15 minutes, or until flaky and golden.

While the parcels are baking, peel the cucumber into ribbons (or finely dice if you are short on time). In a medium bowl, toss the cucumber with the remaining baby spinach leaves, olive oil (3 tsp for 2 people/6 tsp for 4 people), honey and balsamic vinegar. Set aside. In a small bowl, combine the Greek yoghurt with the juice from the lemon wedges (2 tsp for 2 people / 1 tbs for 2 people). TIP: Add as much or as little lemon juice as you like depending on your taste preference. Season to taste with a pinch of salt and pepper.

Divide the Greek carrot and fetta filo parcels and the cucumber salad between plates. Serve alongside the lemon-yoghurt.