Mushroom, carrot and lentil filo parcels

This vegetarian recipe combines mushroom, carrot and lentils to create a flavourful strudel. Covered in golden filo pastry and served with a fresh rocket salad, this is a hearty vegetarian meal option

  • 20 mins preparation
  • 45 mins cooking
  • Serves 4
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  • 1 tablespoon oil
  • 350 gram cup mushrooms, sliced
  • 1 large onion, chopped
  • 2 clove garlic, crushed
  • 400 gram can lentils, rinsed, drained
  • 1 cup carrot, grated
  • 1 cup fresh breadcrumbs
  • 1/2 cup parsley, chopped
  • 1 egg, lightly beaten
  • 12 sheets filo pastry
  • 1 teaspoon poppy seeds
  • rocket leaves, cherry tomatoes to serve


  • 1
    Preheat oven to 180°C. Lightly grease and line an oven tray.
  • 2
    In a frying pan, heat oil on high. Sauté mushrooms and onion for 5-6 minutes until tender. Add garlic and cook for a further 1-2 minutes, then cool.
  • 3
    In a bowl, combine lentils, carrot, breadcrumbs and parsley. Add mushroom mixture and egg, then season.
  • 4
    Layer 4 sheets of filo, spraying between each with oil. Spread quarter filling along one short end, 3cm in from each side. Fold in sides and roll up firmly. Place seam-side down on tray. Repeat. Spray lightly with oil and sprinkle with seeds.
  • 5
    Bake for 20-25 minutes until crisp and golden. Serve with a salad of rocket leaves and halved cherry tomatoes.