Filo purses with Camembert, peppers and spinach

Recipe summaryClick image to view larger version

Filo purses with Camembert, peppers and spinach

Category Starter
Serves 2
Preparation 30 minutes
Cooking 25 minutes

Rating: Rated 3.8 / 5 (5 ratings)

Go Vegan: In place of the Camembert, you might like to use a vegan melting cheese like Redwood's Super Melting Cheezly or Tofutti's dairy-free slices. Opt for the olive oil when brushing the pastry, or use a dairy-free spread if you prefer the richer taste butter gives, and choose a natural soya yogurt to serve. Always check the packaging of pastry before buying.

Ingredients

  • 65g vegetarian Camembert cheese, diced
  • 50g char-grilled sliced red peppers (from a jar), drained and chopped
  • 6 pitted black olives, chopped
  • 150g Greek yogurt
  • 1 small bunch of mint, freshly chopped
  • melted butter or olive oil for brushing
  • ½ tbsp capers
  • 15g baby spinach, chopped
  • ¼ cucumber, finely diced
  • 1 tbsp mango chutney
  • 6 filo pastry sheets, 30 x 39cm

Method

Stage 1

Preheat the oven to 200C/fan 180C/gas 6. Mix together the cheese, capers, peppers, spinach and black olives. In a separate bowl, mix together the cucumber, yogurt, mango chutney and mint, and spoon into a serving bowl. Chill until ready to serve.

Stage 2

Layer 3 sheets of filo pastry together, brushing with melted butter or olive oil between each layer. Brush the top sheet with oil then, using a sharp knife, cut the filo sheet stack into 3 equal strips lengthways. Meanwhile, keep the remaining sheets covered with a damp cloth to prevent them drying out.

Stage 3

Divide the filling into 6, then place one-sixth of the cheese filling at the top right-hand corner of each strip. Fold the corner down and over to create a triangle and then continue to flip the filled triangle down the length of the strip to create an enclosed purse. Place on a baking sheet and brush with oil. Repeat with the remaining pastry and filling to create 6 triangles. Cover with cling film and chill 
until ready to cook.

Stage 4

Bake for 20-25 minutes until crisp and golden. Serve with the yogurt dip.

Photos

Filo purses with Camembert, peppers and spinach

Comments

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MichaelMat said:

7th November 2017 01:38
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Recipe author

Published by: Vegetarian Living
Recipe and styling: Liz Martin
Photography: www.foodimaging.co.uk

Nutritional info

Nutritional values are per serving.

  • Calories: 453g
  • Fat: 34g
  • Saturated fat: 12g
  • Protein: 14g
  • Carbohydrates: 23g
  • Sugars: 14g
  • Fibre: 3g
  • Salt: 1.9g

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