vegetable parcels in filo pastry?!

Makes about 30.

Ten sheets of filo pastry (about half a 375g packet). You can freeze the rest but it’s easier to work with if it hasn’t been frozen

250g silverbeet or spinach, finely shredded

75g cream cheese (full fat or the filling will be too runny)

100g feta cheese, cut into small dice

2 tablespoons pine nuts

Bunch of chives or a spring onion, finely chopped

1 large egg

Olive oil to baste.

Pre-heat the oven to 200 degrees C. Steam the greens until tender. Put it in a colander and press with a potato masher to remove as much moisture as you can. Toast the pine nuts on a baking tray for five minutes in the oven. Keep an eye on them and give them a shake to make sure they don’t burn. Mix the greens, cream cheese, feta, pine nuts, egg and onions or chives together well in a large bowl.

You need to work quickly to prevent the filo pastry from drying out. Seal up any pastry you’re not going to use in the packet. Take a single sheet of pastry, fold it in half (bring the shorter edges together). Cut three equal strips parallel with the fold – you’ll end up with three strips of double thickness pastry. Put a teaspoon of filling at one end of the strip. Fold the corner over the filling in a triangle then fold that triangle up the strip to make a triangular parcel. You can make bigger or smaller parcels but the trigonometry works well at this size.

Place on a greased baking tray. When you’ve used up the filling, brush all the triangles with oil. Bake for 15-20 minutes until golden. Serve warm.

Squash can be roasted, boiled or fried.

try these:
http://www.bigoven.com/recipe/123267/veg…
as to the squash:
http://www.life123.com/food/sides/squash…