Serves 4
Preparation time
Cooking time

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Ingredients

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Method

1. Preheat oven to 180° C
2. Peel and grate the pumpkin, sweet potato and carrots
3. Squeeze the grated vegetables well to remove excess liquid
4. Place in a large mixing bowl and add the ricotta and parmesan
5. Season with salt and pepper and mix well
6. Melt the butter in a saucepan
7. Cut the sheets of filo into 2, lengthwise
8. Cover them with a slightly damp cloth while working to stop the pastry from drying out and breaking
9. Place 2 sheets of pastry onto a work surface and brush them with the melted butter
10. Divide the vegetable mix into 8 portions and place 1 into the bottom corner of one of the sheets
11. Fold the end of the pastry up to make a triangle that covers the filling
12. Continue to fold the pastry up, keeping the triangle shape, and then repeat with the second sheet of pastry
13. Brush the pastry with more butter, sprinkle over some poppy seeds and place onto an oven tray that has been brushed with melted butter
14. Continue to fold pastries until all the mix has been used
15. Bake for 15-20 minutes until golden brown
16. Serve with a green salad dressed with a pesto flavoured salad dressing
17. Pastries can be cooked ahead of time and reheated as needed
18. They can also be frozen uncooked

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