Phyllo veggie parcels

Impress your friends with these scrumptious veggie parcels at your next outdoor get-together

• COOKING TIME: ± 90mins
• SERVES: 6

Ingredients

• 
  1 tbsp olive oil
• 
  100 g mushrooms, sliced
• 
  2 baby marrows, sliced lengthways
• 
  1 brinjal, sliced lengthways
• 
  3 tbsp tinned chopped tomatoes
• 
  6 sheets of ready-made phyllo pastry, thawed
• 
  20 g butter, melted
• 
  60 g ricotta
• 
  10 g origanum, finely chopped
• 
  10 g parsley, finely chopped

Method

1. Preheat oven to 180°C and grease a muffin tray.

2. Heat oil in a pan over high heat. Fry the vegetables until al dente, about 10 minutes. 

3. Place the phyllo sheets on top of each other and cut them into 4 squares. Make a pile of squares, with 4 layers of phyllo, brushing melted butter between the layers. Repeat until you have 6 piles.

4. Divide the veggies between the 6 piles, topping each with some ricotta and herbs. Bring the edges of the pastry together and twist to form a bundle.

5. Place each bundle in a hole in the muffin tray. Bake for 12–15 minutes, until golden. 

6. Serve with a green salad.

Also read: 4 Ways to get your kids to eat veggies