SERVES: 2
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
1 tbsp olive oil, plus extra for greasing
1 large red pepper, seeded and finely diced
1 courgette, diced
6 spring onions, sliced
1 garlic clove, finely chopped
1 tsp dried oregano
8 small sheets filo pastry
1 medium egg white, lightly beaten
50 g (2 oz) feta cheese, crumbled
Salt and freshly ground black pepper
Pre-heat the oven to 200°C, gas mark 6. Lightly oil a baking sheet.
Heat the oil in a non-stick frying pan and cook the red pepper, courgette, spring onions and garlic for 3–4 minutes until lightly coloured and just beginning to soften. Add the oregano and season well. Allow to cool slightly.
Brush one sheet of filo pastry with a little egg white. Lay a second sheet at right angles over the first and brush with egg white. Continue layering the sheets in this way until you have used four sheets.
Place half the vegetables in the centre of the pastry square and top with half the cheese. Gather up the sides of the pastry to form a ‘parcel’, press tightly together with your fingers to seal, then place on the baking sheet. Brush with egg white. Repeat with the remaining ingredients to make the second parcel.
Bake the parcels for 12–15 minutes until golden brown. Leave to cool then carefully wrap in foil or put in a plastic container.