Ratatouille & Persian Feta Filo Parcels Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
• STEP 2.In a large pan, heat olive oil over medium heat. Add diced eggplant, zucchini, bell peppers, and onions. Cook until vegetables are softened.
• STEP 3.Add crushed garlic, chopped tomatoes, tomato paste, dried herbs, salt, and pepper. Stir well and let the mixture simmer for 10 minutes.
• STEP 4.Take a sheet of filo pastry and brush it with melted butter. Place another sheet on top and repeat the process until you have 3 layers.
• STEP 5.Spoon a generous amount of the ratatouille mixture onto the filo pastry, leaving a border around the edges. Crumble Persian feta cheese on top of the mixture.
• STEP 6.Fold the edges of the filo pastry over the filling to create a parcel. Brush the top with melted butter.
• STEP 7.Transfer the parcels to the prepared baking tray and bake in the preheated oven for 20-25 minutes, or until the filo pastry is golden and crispy.
• STEP 8.Remove from the oven and let the parcels cool for a few minutes before serving.
• STEP 9.Serve the Ratatouille & Persian Feta Filo Parcels hot as a main course or as a side dish. They pair well with a side of salad or roasted vegetables.

Cooking Tips

• Make sure to brush each layer of filo pastry with melted butter to achieve a crispy texture.
• Feel free to add other vegetables like mushrooms or spinach to the ratatouille mixture for extra flavor and nutrition.
• If you don't have Persian feta cheese, you can substitute it with regular feta cheese or goat cheese.

Storage and Serving

• These filo parcels are best served fresh and hot.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the parcels in a preheated oven at 180°C (350°F) for about 10 minutes, or until heated through.