HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Greek Carrot & Fetta Filo Parcels
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Easy Greek Carrot & Fetta Filo Parcels

Easy Greek Carrot & Fetta Filo Parcels

with Cucumber Salad and Lemon-Yoghurt

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So crunchy, so delicious, so easy! Once you’ve mastered this filo pastry parcel technique, there’ll be no end to the tasty fillings you can whip up. This carrot and fetta parcel is really something.

Tags:Veggie
Allergens:GlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

8

filo pastry

(ContainsGluten)

2

carrot

1

brown onion

1 block

fetta cheese

(ContainsMilk)

1 sachet

Greek spice blend

1 sachet

sunflower seeds

1

baby spinach leaves

1

cucumber

1

Greek-style yoghurt

(ContainsMilk)

1

lemon

Not included in your delivery

2

butter

(ContainsMilk)

olive oil

1

balsamic vinegar

½

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2900 kJ
Fat32.5 g
of which saturates17.9 g
Carbohydrate69.8 g
of which sugars23.7 g
Dietary Fibre0 g
Protein25.8 g
Cholesterol0 mg
Sodium1260 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Chopping board
Grater
Knife
Large Pan
Spatula
Baking Paper
Baking Tray
Brush
Spoon
Bowl
Peeler
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Bring the filo pastry to room temperature. Lay the sheets on the bench and cover with a damp paper towel. TIP: Filo pastry is easier to work with at room temperature.

2

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.

3

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.

4

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.

5

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.

6

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