350g peeled and seeded butternut pumpkin, cut into 2cm pieces
1 red capsicum, quartered, veins and seeds removed
olive oil spray
2 teaspoons olive oil
1 large onion, chopped
2 cloves garlic
2 teaspoons fresh thyme leaves
1 teaspoon sugar
ground black pepper
8 sheets Antoniou Fillo pastry
120g goats’ feta cheese, crumbled
1/3 cup coarsely chopped walnuts
1 teaspoon poppy seeds
salad leaves, to serve
Preheat oven to 220° C. Line a roasting pan with baking paper.
Place pumpkin and capsicum in prepared pan and spray with olive oil spray. Roast 25 minutes or until soft.
Meanwhile, heat 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 1 minute longer. Place into a medium sized bowl. Season with pepper.
Cut capsicum into 2 cm 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.
Place fillo flat on a work surface. Keep covered with a lightly dampened tea towel to prevent fillo from drying out. Spray 1 sheet of pastry with oil. Top with another sheet of pastry; spray with oil, then fold in half, short edge to short edge. Spray with oil, then spoon 1⁄4 vegetable mixture along one long side of the pastry about 3cm from the edge and leaving a 3cm border on either side. Top vegetable mixture with 1⁄4 of the crumbled feta and 1⁄4 of the walnuts. Fold long edge over filling, then fold in side edges. Roll pastry to enclose filling. Place, seam side down, on a large oven tray lined with baking paper. Repeat with remaining fillo, vegetable mixture, feta and walnuts. Spray wraps with olive oil spray and sprinkle with poppy seeds. Bake 25 minutes or until pastry is golden and crisp.
Serve with salad leaves.