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Filo and haloumi parcels with red capsicum and corn salsa

  • 4servings
  • 60minutes

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Source: recipefinder.msn.co.nzReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsNatrium, Fluorine, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. capsicum and corn salsa

  2. 2 red capsicums, halved and seeds removed

  3. 1 fresh corn cob, kernels removed

  4. 1 small red onion, finely diced

  5. 1 clove garlic, crushed

  6. 2 tablespoons basil, chopped

  7. 1 tablespoon balsamic vinegar

  8. 1 tablespoons olive oil

  9. salt and pepper

  10. 8 sheets filo pastry

  11. cooking spray

  12. 2 x 250g packets haloumi

  13. 2 large ripe tomatoes, sliced thickly into 100g baby spinach leaves

  14. freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Place capsicums onto a tray and cook under a hot grill until skins have blackened. Remove and place into a snap lock plastic bag to steam. Allow to cool slightly before peeling off the skin and dicing. Add remaining ingredients; mix well and set aside.

  2. Preheat oven 180C/160C (fan forced) and line 2 baking trays with baking paper.

  3. Using the first sheet of filo, cut in half to form 2 squares. Spray with cooking spray and place one square on top of the other.

  4. Cut each block of haloumi into 4 thick slices and place into the centre of filo square. Top with a slice of tomato and a handful of baby spinach leaves. Season with pepper and fold up pastry to enclose. Spray again with cooking spray and place onto tray. Repeat with remaining filo, haloumi, tomato and spinach.

  5. Bake for 10-15 minutes and serve hot with capsicum and corn salsa.

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