Ingredients
Serves 6
2 small zucchini, chopped
300g kipfler potatoes, boiled until just cooked, chopped
1 leek, washed well and chopped
1 sweet potato, peeled and diced, boiled until just cooked
Handful of baby spinach, chopped roughly
½ cup chopped parsley
200g fetta, crumbled
1 red capsicum, chopped
12 sheets filo pastry
Olive oil spray
($2.60 per serve)
Method
Preheat oven to 220°C. Steam zucchini for approximately 4 minutes until softened. Drain well on paper towel. Combine zucchini with potato, sweet potato, leek, parsley, fetta and capsicum in a medium-sized bowl. Season to taste.
Lightly oil six 1½ - 2 cup capacity ovenproof dishes. Fill with cooled vegie mixture. Stack 2 filo sheets, spraying each sheet lightly with olive oil spray. Scrunch sheets together and push them lightly down on top of each dish of vegies.
Bake for 15-20 minutes, until golden brown.
Notes:
Filo pastry is available fresh or frozen in most supermarkets. If using frozen filo, thaw slowly in the refrigerator for several hours without unwrapping. Stack sheets to be used on a tray or sheet of plastic wrap, cover with another sheet of wrap then cover again with a damp cloth. Do not let the damp cloth touch the filo or it will become soggy. Once opened, keep stored in the refrigerator for up to a week.