Middle Eastern Tomato and Feta Filo Parcels

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
    Serves
    14
  • Calories icon
    Calories
    1270

Inspired by the flavours of the Middle East, these crisp filo parcels are a delicious mix of sweet and savoury and would make a great vegetarian starter at any dinner party.

recipe updated Jan 8, 2024

Ingredients

  • Onion icon
    Onion
    150 g
  • Garlic clove icon
    Garlic clove
    2
  • Spinach icon
    Spinach
    90 g
  • Preserved lemon icon
    Preserved lemon
    ½
  • Dates icon
    Dates
    100 g
  • Flaked almonds icon
    Flaked almonds
    80 g
  • Feta cheese icon
    Feta cheese
    200 g
  • Unsalted butter icon
    Unsalted butter
    50 g
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Cherry tomatoes icon
    Cherry tomatoes
    600 g
  • Ground cinnamon icon
    Ground cinnamon
    ½ teaspoon
  • Ground coriander icon
    Ground coriander
    1 teaspoon
  • Dried mint icon
    Dried mint
    1 teaspoon
  • Dried oregano icon
    Dried oregano
    1 teaspoon
  • Red wine vinegar icon
    Red wine vinegar
    1 tablespoon
  • Fine sea salt icon
    Fine sea salt
    ½ teaspoon
  • Filo pastry icon
    Filo pastry
    7
  • Za'atar icon
    Za'atar
    as needed
  • Honey icon
    Honey
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooking Chef XL
  • kCook icon Baking tray - large
  • kCook icon Cooking chef xl bowl
  • kCook icon Large mixing bowl
  • kCook icon Work surface

Step preview

  1. Line a clean baking tray with parchment paper
  2. Attach the Stir Tool
  3. Add olive oil to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Heat - 1 min, 120°C, Speed OFF
  6. Then add onion and garlic clove to the Cooking Chef XL Bowl
  7. Cook - 4 min, 120°C, Stir 2
  8. Then add cherry tomatoes, ground cinnamon, ground coriander, dried mint, dried oregano and red wine vinegar to the Cooking Chef XL Bowl
  9. Cook - 10 min, 105°C, Stir 2
  10. Cook with splashguard fitted - 10 min, 110°C, Stir 2
  11. Transfer tomato mixture to large mixing bowl
  12. Let cool - 10 min
  13. Pre-heat oven - 180°C
  14. Add spinach, preserved lemon, dates, flaked almonds, feta cheese and fine sea salt to the large mixing bowl
  15. Mix until well combined
  16. Place filo pastry on a clean work surface
  17. Brush with unsalted butter lightly
  18. Cut the sheet lengthways into 2 strips
  19. Place 3 Tbsp of tomato filling to the top of each strip and fold over diagonally to make a triangle over the filling
  20. Continue folding in triangles down the length of the strip of pastry
  21. Transfer pastry to baking tray
  22. Brush each parcel with melted butter
  23. Sprinkle with za'atar
  24. Bake - 25 min, 180°C
  25. Drizzle with honey
  26. Serve
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