Sweet Potato, Leek & Feta Parcels

When I saw this recipe, I knew I had to make it. These days, if a recipe contains sweet potatoes, I'm sold 100%. But this means I have sweet potatoes almost every day now, so I try to make it as interesting as possible. 

The recipe comes from a blog that I recently discovered http://www.veggiesandme.com/.  I don't know how I came across it, but since then, all I cook is Megan's food :). I have never seen anything like this before, so I made these parcels exactly the same as she has it on the blog. They turned out delicious! I replaced fresh goat cheese with feta, because I don't like it, but if you don't mind it, you should stick to the original version. I had some friends over today and they loved it, so it won't disappoint!

Ingredients (for 9/10 medium parcels):
  • 20 sheets of filo pastry
  • 50g melted butter 
  • 1 large sweet potato
  • 1 large leek
  • 1 tsp of olive oil
  • 2 cloves garlic
  • some chestnuts (toasted and chopped)
  • 150g feta cheese
  • 5 sprigs fresh thyme

Defrost the filo pastry. 

Peel the sweet potato and boil until just soft. When cooled down chop it into 2cm cubes. 

Cut the leek lengthways and rinse well under running water. Slice the leek into 1cm slices and sauté with olive oil for five minutes. Add the crushed garlic and thyme and sauté for a further five minutes.  Remove the pan from the heat, add the chestnuts (you can skip this part) and crumble in the goat or feta cheese. 

Unwrap the filo pastry and carefully lay the sheets out flat. Keep a damp cloth over them so they won't dry up during the working process. With a pastry brush, brush one sheet with melted butter, then lay another sheet of the pastry directly on top and brush with butter again. Spoon 2/3 tbsp of the filling on to one side of the pastry, fold sides of the pastry to the middle and wrap tightly into a parcel.
Place the parcels on a baking tray covered in greaseproof paper. Brush the top of each parcel with melted butter. Bake them in 180°C for 20-30 minutes or until golden brown.


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