Red Pepper and Watercress Filo Parcels


Red Pepper and Watercress Filo Parcels

Prep Time ~ Cooking Time ~
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ ? Serves ~ 8

Tip ~


3 red peppers, halved and seeded

175g/6oz watercress

225g/8oz ricotta cheese

50g/2oz blanched almonds, toasted and chopped

Salt and black pepper

8 sheets filo pastry

30ml/2 tbsp olive oil


  • Preheat the oven to 190C, 375F, gas mark 5.
  • Place the peppers under a hot grill until blistered and charred. Place in a plastic bag, when cool enough to handle, peel.
  • Place the peppers and watercress in a food processor and pulse until coarsely chopped. Spoon into a bowl.
  • Mix in the ricotta and almonds and season to taste.
  • Working with 1 sheet of filo pastry at a time, cut out 2 x 18cm/7inch and 2x5 cm/2inch squares from each sheet. Brush 1 large square with a little oil and place a second large square at an angle of 90 degrees to form a star shape.
  • Place 1 of the small squares in the centre of the star shape, brush lightly with oil and top with a second small square.
  • Top with 1/8 of the red pepper mixture. Bring the edges together to form a purse shape and twist to seal. Place on a lightly greased baking sheet and cook for 25-30 minutes until golden.