These pretty goats cheese filo parcels boast a smoky, garlicky courgette filling, topped with crunchy walnuts and tangy goats cheese, wrapped in crisp filo pastry case.
To make them, you'll start by sweating grated courgette (zucchini) with smoky paprika and plenty of garlic. Next, you'll layer up store-bought squares of filo pastry and then pile on the sweated veggies.
To complete the filling, you'll scatter on some walnuts and then crumble in creamy, salty goats cheese. Yum!
After that, all you'll need to do is gather the sides of the pastry up and bake for about 5 minutes and your beautiful parcels will be ready to serve.
They would be great served as generous starter on their own, or as a lovely vegetarian main when served with potatoes and veg.
Here's the full recipe for my goats cheese filo parcels.
Ingredients
- 2 tbsp olive oil
- 2 large courgette (zucchini) grated
- 4 clove garlic minced
- 1 tsp smoked paprika
- 1 pinch salt and black pepper
- 40 g (¼ cup) walnuts roughly chopped
- 80 g (3 oz) goats' cheese (vegetarian if required) crumbled
- 135 g (5 oz) filo (phyllo) pastry (4 UK sheets, 8 US sheets)
Instructions
Preheat the oven to 180C (160C fan, 350F).
Take your filo pastry out of the refrigerator so that it's not too cold and brittle when you come to use it.
Warm 1 tbsp of oil in a frying pan on a medium heat.
Add the grated courgette, garlic, paprika, salt and pepper.
Fry for 4-6 minutes until soft and all the liquid has steamed away. Set aside.
Unwrap and unroll your filo pastry.
Pre-rolled filo tends to come in rectangular sheets so cut down the centre to create square sheets.
Place four square on a clean surface.
Drizzle with oil. Don't brush as this can spoil your pastry.
Pace another sheet on top of each square at an angle.
Drizzle with oil again.
Divide the courgette mix into four equal portions and place one portion in the middle of each square of pastry. Scatter the walnut pieces on top.
Crumble the goat's cheese on top of each pile. Season with pepper.
Pull the pastry up around the filling to the middle and squeeze to create four parcels, each with a flower-like top. Drizzle with a little more oil.
Place all four parcels on a baking sheet lined with baking paper.
Bake for 12-15 minutes until they pastry is golden brown.
Serve immediately. They're great with buttered new potatoes and fresh green beans.
I love this easy, quick, but impressive looking dish. If you make my goats cheese filo parcels, don't forget to come back let me now how you get on!
Print this recipe for goats cheese filo parcels
Goats Cheese Filo Parcels Recipe
Ingredients
- 2 tbsp olive oil
- 2 large courgette (zucchini) grated
- 4 clove garlic minced
- 1 tsp smoked paprika
- 1 pinch salt and black pepper
- 40 g (¼ cup) walnuts roughly chopped
- 80 g (3 oz) goats' cheese (vegetarian if required) crumbled
- 135 g (5 oz) filo (phyllo) pastry (4 UK sheets, 8 US sheets)
Instructions
- Preheat the oven to 180C (160C fan, 350F).
- Take your filo pastry out of the refrigerator so that it's not too cold and brittle when you come to use it.
- Warm 1 tbsp of oil in a frying pan on a medium heat.
- Add the grated courgette, garlic, paprika, salt and pepper. Fry for 4-6 minutes until soft and all the liquid has steamed away. Set aside.
- Unwrap and unroll your filo pastry. Pre-rolled filo tends to come in rectangular sheets so cut down the centre to create square sheets. (Do not cut US sheets)
- Place four square on a clean surface. Drizzle with oil. Don't brush as this can spoil your pastry.
- Place another sheet on top of each square at an angle. Drizzle with oil again.
- Divide the courgette mix into four equal portions and place one portion in the middle of each square of pastry.
- Scatter the walnut pieces on top, followed by the goat's cheese. Season with pepper.
- Pull the pastry up around the filling to the middle and squeeze to create four parcels, each with a flower-like top. Drizzle with a little more oil.
- Place all four parcels on a baking sheet lined with baking paper.
- Bake for 12-15 minutes until they pastry is golden brown.
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