Vegetarian main courses can be a bit Meh. This yummy mix of vegetables, lentils and creamy feta cheese wrapped up in delicious flaky pastry makes great quick weeknight dinner and packed with protein.
You can change up the vegetables you use depending on what you have (it’s a good way to use up left over veggies). You can also used canned lentils, and I always use shop bought flaky pastry (because who really ever makes it from scratch). You can also make the filling the day before, so all you have to do is assemble and bake if you’re short on time.
I made one large pastry parcel that can sliced up, but you could also make 4 individual ones if you prefer.
1 Sheet of shop bought puff pastry (pre-rolled)
1 Tbsp Olive oil
2 Leeks (sliced)
2 Peppers (sliced)
150 Grams Cooked green lentils
150 Grams Mushrooms (sliced)
200 Grams Feta cheese
1 Tsp Dried Thyme
2-3 Cloves of garlic (finely chopped)
Salt and pepper
1 Beaten Egg (for brushing)
Heat the olive oil in a large frying pan and cook the vegetables over a medium heat for 10 minutes. Add the garlic and thyme and continue to cook until the vegetables are soft
Remove from the heat and allow to cool completely, stir in the cooked lentils and feta cheese
Pre-heat your oven to 180 degrees (Celsius)
Place your pastry on a sheet of baking parchment. Leaving a border of 2cm, place the vegetable mix on on half of the pastry sheet. I use a slotted spoon to drain off any excess liquid from the vegetable mix
Lightly brush the edges of pastry with beaten egg and fold the pastry over to cover the filling. Press the edges of the pastry together with a fork (or you can crimp it if you’re feeling fancy)
Brush the pastry with some beaten egg, if you want to make things look pretty you can lightly run a knife across the pastry in a criss Cross pattern (be careful not to go too deep and pierce the pastry)
Bake in the oven for 30 minutes or until golden brown
I love dishes made with ingredients I usually have in my kitchen. No part of this recipe is difficult, just break it into 3 steps, bread, feta and grapes.
This is a pretty fancy starter but all the elements can be made well in advance and assembled at the last minute. If you want to make delicious canapes this also works brilliantly on wafer thin slivers of sour dough bread or those tiny little croustad cups you can buy in some delicatessens It’s also great for a lunch dish.
I love whipped feta, and it can be used in salads, wraps, sandwiches or as a dip. It’s also really good with roasted vegetables or sun dried tomatoes.
The roast grapes are something you might not have tried before, but their sweetness works really well with the saltiness of the feta.
For the bread
1 Ciabatta loaf (you can use other breads like sour dough or French baguette if you prefer), cut into 1-2cm thick slices
Pre-heat your oven to 180 degrees. Remove the grapes from the stem and add to an oven proof dish along with the other ingredients. Swirl the grapes around to make sure they are coated with the oil, thyme and garlic. Bake for 25-30 minutes or until the skins start to blister, remove from the oven and allow to cool
Place the sliced bread on a baking tray and drizzle with oil on each side. Bake in the oven for 10-15 minutes, remove and rub each slice with a clove of garlic
In a large bowl, crumble the feta, and add the other ingredients and whip with an electric whisk for 5 minutes or until creamy.
When the bread is cool, spread with a layer of whipped feta, and top with the roasted grapes
I’ve played around with a couple of different versions, including one with courgettes that turned into a gloopy mess. This is the best version I’ve tried, and tastes really good with eggs for breakfast/brunch, or with a salad for a light lunch.
The sweetness of the carrot and sweet potato tastes really good with the savoury hit of the spring onion and creamy tang from the cheese. When cooking these they take on on quite a lot of colour but don’t worry, this is how they are meant to be.
1 Large Sweet potato
1 Large Carrot
2 Scallions/spring onions
2 Tbsps Plain flour
109 Grams Feta cheese
Salt and pepper
Oil for frying
Grate the sweet potato and carrot, set aside in a bowl
Chop spring onions, and add to the bowl.
Crumble the Feta and add to the bowl along with the flour, eggs, and seasoning before mixing well.
Heat oil in a frying pan, and when hot add the mix in large spoonfuls to makes individual fritters
Press the fritters down with a spatula and cook for 5 minutes on each side
These go quite dark, but don’t panic they’re meant to
If you prefer not to make individual fritters, you can add the whole mix to a pan and cook like a hash