Begin your week with a veggie-packed family favorite that’s deliciously sumptuous.

Preparation Time

10 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• 1 tbs olive oil
• 3 yellow squash, coarsely chopped
• 1 large green zucchini, coarsely chopped
• 2 garlic cloves, crushed
• 350g fresh ricotta
• 1/4 cup chopped fresh continental parsley
• 200g reduced-fat feta, crumbled
• 2 tsp chopped fresh rosemary
• 6 sheets filo pastry
• Olive oil spray
• 30g (1/3 cup) dried (packaged) breadcrumbs
• 10g butter, melted
• 750g butternut pumpkin, peeled, deseeded, coarsely chopped
• 95g (1/3 cup) basil pesto

Method

1. Preheat oven to 220°C. Line a baking tray with non-stick baking paper.
2. Heat the oil in a large frying pan over medium-high heat. Add the squash, zucchini and garlic and cook, stirring, for 3-4 minutes or until squash is just tender.
3. Combine the ricotta, parsley, three-quarters of the feta, and 1 teaspoon of rosemary in a bowl. Stir in the zucchini mixture. Season with salt and pepper.
4. Place filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out). Spray 1 filo sheet with olive oil spray. Top with another filo sheet. Spray with olive oil spray. Repeat with remaining filo and olive oil spray. Sprinkle with the breadcrumbs. Place the filling along 1 long side, leaving a 6cm-wide border at each end. Fold in ends and roll up firmly. Place on the lined tray. Brush with butter. Bake for 15 minutes or until golden.
5. Meanwhile, cook the pumpkin in a saucepan of boiling water for 10 minutes or until tender. Drain. Return to pan. Use a potato masher to mash until smooth. Stir in the remaining feta and rosemary.
6. Thickly slice the filo roll. Divide mash among serving plates. Top with the filo roll. Drizzle over the pesto to serve.

Notes & tips

• Variations

• Pumpkin & ricotta gnocchi bake: Omit the squash, zucchini, parsley, feta, filo and breadcrumbs. Preheat oven to 200°C. Heat the oil and butter in a frying pan over medium-high heat. Add the garlic, rosemary, pumpkin and 200g short-cut bacon rashers, coarsely chopped. Cook, stirring, for 5 minutes. Stir in the pesto, 1 x 500g pkt potato gnocchi, 250ml (1 cup) passata (tomato pasta sauce) and 125ml (1/2 cup) water. Transfer to a 2.5L (10-cup) capacity ovenproof dish. Top with the ricotta and 35g (1/3 cup) coarsely grated cheddar. Bake for 20 minutes or until golden. Serve.
• Salami, zucchini & mushroom: Omit the ricotta, filo, breadcrumbs and pumpkin. Preheat oven to 220°C. Add 300g button mushrooms, quartered, and 200g salami, coarsely chopped, to the pan in step 2. Coarsely chop 1 x 400g loaf crusty bread. Scatter half the bread over the base of an ovenproof dish. Top with half the salami mixture. Sprinkle with 40g (1/2 cup) coarsely grated cheddar. Repeat with the remaining bread and salami mixture. Top with 40g (1/2 cup) coarsely grated cheddar. Whisk together 750ml (3 cups) milk, 3 eggs and 2 tbs Dijon mustard. Pour over the strata. Bake in oven for 20 minutes. Serve.
• Zucchini & feta clafouti: Omit the ricotta, filo, breadcrumbs and pumpkin. Preheat oven to 220°C. Heat a frying pan over medium-high heat. Add the squash, zucchini, garlic and 1 x 250g punnet cherry tomatoes, halved, and cook, stirring, for 5 minutes.Transfer to a 1.5L (6-cup) capacity ovenproof dish. Place 40g (1/4 cup) self-raising flour in a bowl. Whisk together 375ml (1 1/2 cups) milk, 125g (1/2 cup) sour cream and 2 eggs in a jug. Gradually add to flour, whisking until smooth. Pour batter over the vegetables and top with feta. Bake for 20 minutes or until set. Serve.

Source

Good Taste – July 2007, Page 38