Ingredients
Serves 4
8 sheets Antoniou Fillo Pastry
350g peeled and seeded butternut pumpkin, cut into 2cm pieces
1 red capsicum, quartered, veins and seeds removed
3 tablespoons olive oil
1/2 cup olive oil
1 large onion, chopped
2 cloves garlic
2 teaspoons fresh thyme leaves
1 teaspoon sugar
ground black pepper
120g goats’ feta cheese, crumbled
1/3 cup coarsely chopped walnuts
1 teaspoon poppy seeds
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge, still in its packaging and allow it to come up to room temperature.
Preheat oven to 220° C. Line a roasting pan with baking paper.
Place pumpkin and capsicum in prepared pan and toss with 2 tablespoons of olive oil. Roast 25 minutes or until soft.
Meanwhile, heat 1 tablespoon of olive oil in a frypan over a medium heat. Add onion and cook for 8 minutes or until softened, stirring occasionally. Add garlic, thyme and sugar, stir for a further minute. Place into a medium sized bowl. Season with pepper.
Cut capsicum into 2cm pieces. Lightly crush pumpkin with a fork. Add capsicum and pumpkin to onion, mix lightly to combine. Set aside for 15 minutes to cool. Reduce oven temperature to 190°C.
Brush one sheet of Pastry with oil. Top with another sheet of pastry and brush with oil. Fold the two stacked sheets in half, short edge to short edge and brush with oil. Spoon a quarter of the vegetable mixture along one long side of the Pastry, approximately 3cm from the edge and leaving a 3cm border on either side. Top vegetable mixture with a quarter of the crumbled feta and a quarter of the walnuts. Fold the long edge of the Pastry over the filling, then fold in the side edges. Roll Pastry to enclose the filling. Place, seam side down, on a large oven tray lined with baking paper. Repeat with remaining Fillo, vegetable mixture, feta and walnuts. Brush rolls with olive oil and sprinkle with poppy seeds. Bake for 25 minutes or until Pastry is golden.