These tasty broccoli and cheese filos parcels are sure to win over any broccoli hater. They're perfect for lunch, dinner or a snack.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
1 large or 2 small heads of broccoli, including the stalks
1 onion, finely chopped
1 clove garlic, crushed
1 tablespoon oil
1 cup fresh breadcrumbs
1 cup grated cheese
Juice of half a lemon
Salt and pepper, to taste
8 sheets filo pastry
50g butter, melted
1 tablespoon sesame or poppy seeds (optional)
Preheat the oven to 180⁰C.
Chop the broccoli florets and stalk into small pieces.
Heat the oil in a large frypan and sauté the onion until transparent.
Add the garlic and broccoli and cook for 5-10 minutes, until the broccoli is tender.
Remove from the heat and mix through the breadcrumbs, cheese and lemon juice. Season to taste. Allow to cool slightly.
Take one sheet of filo, brush it lightly with melted butter, then place another sheet of filo on top. Repeat until you have four layers of filo. Cut your filo into thirds along the longest edge. Place a generous spoonful of broccoli mixture onto the top of each of the three strips of filo. Brush each sheet with melted butter. To fold the filo, take one corner of pastry near the filling at the top and fold it over the mixture to the opposite edge, where it will form a triangle. Now pick up the other corner at the top of the filo and fold it down to the bottom of the pastry to enclose the filling. Repeat as necessary until you have a triangle parcel. Brush the parcel with melted butter and place on a baking tray. Repeat until all of your filling is used up. Sprinkle the parcels with seeds, if using.
Cook the filos for about 15 minutes until they are hot and the pastry is golden and crispy.