Roast Pumpkin & Feta Triangles With Macadamia Pesto
"Finger food."
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4-8
ingredients
- 400 g pumpkin, peeled and cut into 2cm dice
- 1⁄2 tablespoon fresh rosemary leaf, chopped
- olive oil, for brushing
- 60 g feta cheese, crumbled
- 1⁄2 teaspoon cinnamon
- fresh ground black pepper
- 16 sheets phyllo pastry
- 40 g raw macadamia nuts
- 1 cup basil leaves, stalks removed & washed
- 1 1⁄2 tablespoons parmesan cheese
- 1 1⁄2 tablespoons olive oil
- 2 teaspoons lemon juice
directions
- Preheat oven to 190°C.
- Toss the pumpkin and rosemary in a small amount of the olive oil to coat the surfaces and roast till tender. Remove from the oven and allow too cool. When cool, add to the pumpkin mix the feta, cinnamon and pepper.
- Lay 2 sheets of filo pastry on a clean dry surface, lightly brush with olive oil and cut the pastry into 2 strips from top to bottom.
- Place approximately 2 tablespoons of the mixture in one corner of the pastry, fold the corner over and continue to fold forming a triangle with each fold until the end of the pastry is reached.
- Lightly brush with some more oil and bake on a greased baking tray until golden brown.
- In the meantime, make the pesto. Place the macadamia nuts, basil, cheese, oil and lemon juice into a food processor and process until combined (the mixture can be smooth or slightly nutty depending upon your preference).
- Remove triangles from the oven and serve with Macadamia pesto.
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RECIPE SUBMITTED BY
i live in sydney and i simply love to bake - i'll need another lifetime at the very least to cook all the things i want to...sigh...i am trying to wade through all the recipes i have earmarked.
i do like taking on the challenge of trying to find recipes which are kind to allergy sufferers and try to make things which will not make them stand out in the crowd.
