Name: Ricotta, lentil and pumpkin filo parcels
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 800 gram pumpkin, peeled, coarsely chopped; 1 medium red onion, finely chopped; cooking oil spray; 2 clove garlic, crushed; 1 teaspoon allspice; 2 tablespoon currants; 2 tablespoon chopped coriander; 400 gram can brown lentils, rinsed; 250 gram fresh ricotta; 8 sheets filo pastry; 1/4 cup sunflower seeds

Ingredients

800 gram pumpkin, peeled, coarsely chopped

1 medium red onion, finely chopped

cooking oil spray

2 clove garlic, crushed

1 teaspoon allspice

2 tablespoon currants

2 tablespoon chopped coriander

400 gram can brown lentils, rinsed

250 gram fresh ricotta

8 sheets filo pastry

1/4 cup sunflower seeds

Method

1.Preheat oven to 200°C/180°C fan-forced. Grease a large baking tray. Place pumpkin in a medium microwave-safe bowl. Cover with plastic food wrap. Microwave on High (100%) for 5-6 minutes, or until tender. Stand for 5 minutes; drain. Place in a large bowl; mash.

2.Heat a small frying pan over moderate heat. Spray onion with oil. Add to pan; cook and stir for 3 minutes or until soft. Add garlic and allspice; cook and stir for 30 seconds or until fragrant. Add onion to pumpkin along with currants, coriander, lentils and ricotta. Season.

3.For each parcel, stack 2 sheets of pastry on a flat work surface, spraying with oil between sheets. Spray top sheet with a little more oil. Fold sheets in half. Place a quarter of the pumpkin mixture along a long edge. Leave a 6cm border on remaining 3 sides; fold in ends. Carefully roll up to enclose filling and form a parcel. Place on prepared tray. Spray top with oil; sprinkle with seeds. Bake for 15-20 minutes or until golden brown. Serve with salad, if liked.

You can replace coriander with parsley. Cover filo pastry with a damp tea-towel when not using. 250g ricotta is about 1 1/4 cups.
Note

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Ingredients

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