Red Pepper and Watercress Filo Parcels
Delight your taste buds with these crispy, golden-red pepper and watercress filo parcels, a perfect blend of savory and fresh flavors wrapped in layers of delicate pastry. Roasted red bell peppers, vibrant watercress, and creamy feta cheese are combined with a hint of garlic and zesty lemon for a filling that’s both hearty and refreshing. Encased in buttery filo layers, these parcels bake to perfection in just 20 minutes, offering a crunchy exterior with a soft, flavorful center. Ideal as a show-stopping appetizer or a light main course, these flaky bundles are a feast for the senses and pair beautifully with a fresh side salad. Quick to prepare and irresistibly delicious, they’re a must-try for lovers of sophisticated yet simple vegetarian recipes.
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Recipe Information
Ingredients
- 8 sheets Filo pastry sheets
- 2 units Red bell peppers
- 50 grams Watercress
- 100 grams Feta cheese
- 2 tablespoons Olive oil
- 1 clove Garlic
- 1 teaspoon Lemon zest
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 60 grams Butter, melted
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Roast the red bell peppers on an open flame or under a broiler until the skins are charred. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the charred skins, remove the seeds, and dice the peppers into small pieces.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Mince the garlic and cook it for 30 seconds until fragrant. Add the diced red peppers and cook for 3 more minutes. Season with a pinch of salt and black pepper, and remove the skillet from the heat. Let the mixture cool completely.
In a mixing bowl, combine the cooled red pepper mixture, chopped watercress, crumbled feta cheese, lemon zest, and the remaining olive oil. Season with additional salt and pepper to taste. Mix well to create the filling.
Lay a sheet of filo pastry on a clean surface and brush it lightly with melted butter. Place another sheet on top and brush it with butter again. Repeat with two more sheets, so you have a stack of four sheets.
Cut the stacked filo sheets into 4 equal squares. Place a heaping tablespoon of the filling in the center of each square.
Bring the corners of each square together to create a parcel and press gently to seal. Brush the outside of the parcels with melted butter.
Repeat the process with the remaining filo sheets and filling.
Place the parcels on the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until golden brown and crispy.
Remove from the oven and let cool slightly before serving. Serve the parcels warm as an appetizer or with a side salad as a light main dish.
Nutrition Facts
Calories |
1359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.9 g | 131% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2714 mg | 118% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 9.3 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 611 mg | 47% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 858 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
