Roast Pumpkin And Goats Cheese Parcels

A baked vegetarian parcel that is packed with flavour, not calories!

The ingredient of Roast Pumpkin And Goats Cheese Parcels

• 1kg kent pumpkin peeled cut into 2cm cubes
• 2 teaspoons extra virgin olive oil
• 1 red onion thinly sliced
• 2 garlic cloves crushed
• 1 teaspoon ground cumin
• 1 2 large bunch kale chopped thick stems removed
• 25g 1 4 cup flaked almonds lightly toasted
• 60g goats cheese crumbled
• 5 sheets filo pastry
• 130g 1 2 cup low fat natural yoghurt
• 1 2 teaspoon sumac
• 1 fennel bulb trimmed thinly sliced
• 1 small bunch watercress leaves picked

The Instruction of roast pumpkin and goats cheese parcels

• preheat oven to 180c 160c fan forced line 2 baking trays with baking paper place pumpkin on 1 prepared tray spray with olive oil roast for 30 minutes or until tender
• meanwhile heat oil in a non stick frying pan over high heat cook onion stirring for 5 minutes or until softened add garlic and cumin cook stirring for 1 minute add kale cook for 2 3 minutes or until wilted cool
• place pumpkin kale mixture almond and cheese in a large bowl stir to combine
• place filo on a work surface cover with a clean damp tea towel spray 1 sheet with olive oil top with 1 sheet repeat with remaining sheets and oil to make a stack spoon mixture along 1 long side with a 5cm border at ends fold filo over tuck in ends and roll to enclose place seam side down on second prepared tray bake for 30 minutes or until golden
• combine yoghurt and sumac in a bowl
• slice filo parcel into 8 pieces serve with yoghurt fennel and watercress leaves

Nutritions of Roast Pumpkin And Goats Cheese Parcels

calories: 327 191 calories
calories: 12 grams fat
calories: 3 grams saturated fat
calories: 35 grams carbohydrates
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calories: 14 grams protein
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