I hope you’ve had a lovely day.
I initially set out to make a vegetarian curry for the blog post today, as I made it this morning, but I made it a little too hot so couldn’t give it to my son, but I’ve frozen portions for later. I then decided to make these parcels for my son’s dinner, so thought I’d post these instead, however he is teething at the moment and in the end didn’t even have dinner! I have just been holding him screaming for 45 minutes. It is horrendous! He has 3 teeth coming in together, so it must be very painful for him. He’s had an extra big drink of milk to make up for it.
As I was making some for my son, I swapped the feta for cheddar, and didn’t add any salt or pepper, and they still tasted lovely.
Love, Natalie x
1 tbsp Olive oil
2 tbsp Olive Oil whisked with 2 tsp water
500g Grated Courgettes
220g defrosted Peas
2 Cloves of Garlic, minced
150g Feta Cheese, crumbled
Pinch Salt & Pepper, to taste
4 sheets of Filo Pastry
- Preheat the oven to 195°C. Mix 1 tbsp Olive Oil, courgettes, peas, garlic, feta and salt & pepper together in a bowl.
- Cut the filo pastry sheets in half, then, taking one sheet at a time, brush a sheet with the olive oil and water mix, then add another sheet on to, and brush again. Add a quarter of the courgette mixture into the middle and fold the sides. Place onto a baking sheet with the seam side down. Then brush over the olive oil and water mixture again and repeat to make another 3.
- Cook for 15 mins, then serve with a side salad.