Skip to main content
Easy Greek Carrot & Fetta Filo Parcels
Easy Greek Carrot & Fetta Filo Parcels

Easy Greek Carrot & Fetta Filo Parcels

with Cucumber Salad and Lemon-Yoghurt

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:
Gluten
Wheat
Milk

The quantities provided above are averages only.

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 Time
DifficultyEasy

Ingredients

Serving amount

8

filo pastry

(Contains: Gluten, Wheat;)

2

carrot

1

brown onion

1 block

fetta cheese

(Contains: Milk;)

1 sachet

Greek spice blend

1 sachet

sunflower seeds

1

baby spinach leaves

1

cucumber

1

Greek-style yoghurt

(Contains: Milk;)

1

lemon

Not included in your delivery

2

butter

(Contains: Milk;)

olive oil

1

balsamic vinegar

½

honey

Nutritional Values

per serving
Calories2900 kcal
Fat32.5 g
of which saturates17.9 g
Carbohydrate69.8 g
of which sugars23.7 g
Protein25.8 g
Sodium1260 mg
The average adult daily energy intake is 8700 kJ

Utensils

Paper Towel
Chopping board
Grater
Knife
Large Pan
Spatula
Baking Paper
Baking Tray
Brush
Spoon
Bowl
Peeler
Small Bowl

Cooking Steps

LAY OUT THE FILO
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.

GET PREPPED
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.

COOK THE FILLING
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.

MAKE THE PARCELS
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.

MAKE THE SALAD & YOGHURT
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.

SERVE UP
6

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

More delicious recipes with similar ingredients

Highest-rated dinner recipes

Glazed Duck & Hazelnut-Balsamic Greens

Glazed Duck & Hazelnut-Balsamic Greens

with Duck Fat Potatoes
Chicken Schnitzel Burger & Caramelised Bacon

Chicken Schnitzel Burger & Caramelised Bacon

with Smoked Cheddar & Aussie Wedges
Caribbean Chicken Breast & Couscous

Caribbean Chicken Breast & Couscous

with Charred Corn & Coconut Sweet Chilli Mayo
Thai Green Chicken & Coconut Noodle Soup

Thai Green Chicken & Coconut Noodle Soup

with Crushed Peanuts
Beef Eye Fillet & Truffle Mayo

Beef Eye Fillet & Truffle Mayo

with Sweet Potato Mash, Green Bean Salad & Parmesan Crisps
Creamy Lemon Prawn Orecchiette

Creamy Lemon Prawn Orecchiette

with Apple Salad
Garlic Prawns & Chorizo Risotto

Garlic Prawns & Chorizo Risotto

with Thyme-Roasted Cherry Tomatoes
Pistachio-Crusted Lamb Rump

Pistachio-Crusted Lamb Rump

with Rosemary Roasted Baby Carrots & Onion Glaze
Premium Beef Fillet Steak

Premium Beef Fillet Steak

with Bacon-Mushroom Sauce & Mashed Potato
Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

with Berry Cheesecake Pots for Dessert
Easy Chicken & Creamy Peppercorn Sauce

Easy Chicken & Creamy Peppercorn Sauce

with Mashed Potato & Garlicky Veggies
Lemon Pepper Beef & Sticky Rosemary Sauce

Lemon Pepper Beef & Sticky Rosemary Sauce

with Parmesan Crushed Potatoes & Garlic Veggies
Haloumi, Pesto & Caramelised Onion Burger

Haloumi, Pesto & Caramelised Onion Burger

with Sweet Potato Wedges
Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

with Lamington-Style Chocolate Brownies for Dessert
Cheesy Aussie Chicken Parmigiana

Cheesy Aussie Chicken Parmigiana

with Rosemary Bacon Potatoes & Pear-Rocket Salad
Roast Chicken & Duck Fat Potatoes

Roast Chicken & Duck Fat Potatoes

with Prosciutto-Wrapped Asparagus & Honey Almond Baby Carrots
Rosemary & Caramelised Onion Lamb Rump

Rosemary & Caramelised Onion Lamb Rump

with Roast Veggies, Green Beans & Fetta-Almond Sprinkle
Pistachio-Crusted Lamb for Dinner

Pistachio-Crusted Lamb for Dinner

with Caramelised Pineapple & Pear Pavlovas for Dessert
Eye Fillet Steak & Peppercorn Sauce

Eye Fillet Steak & Peppercorn Sauce

with Creamy Mash & Baby Broccoli
Ginger & Lemongrass Prawns

Ginger & Lemongrass Prawns

with Veggies & Garlic Rice