Pumpkin, Feta and Pine Nut Filo Parcels

prep time
cooking time
Recipe by Christie Connelly


1.4kg pumpkin (whole weight), deseeded and peeled

4 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground chilli

12 sheets filo pastry

60g (1/2 cup) feta cheese

4 tablespoons pine nuts, toasted

125ml (1/2 cup) Vitasoy Calci-Plus soy milk*

*Any of the Vitasoy soy mik range may be substituted.


  1. Heat the oven to 200C. Chop the pumpkin into large 5cm chunks and arrange on large roasting tray. Drizzle with 1 tablespoon of olive oil and sprinkle with cumin and chilli. Bake in the oven for 35-40 minutes until very tender.
  2. Meanwhile, prepare the filo pastry. Place one sheet onto a clean bench and brush with olive oil, then place another sheet on top and press down lightly. Repeat brushing with oil and filo to form a stack of 6 sheets. Cover with a damp tea towel, then use the remaining filo pastry to make another stack of six sheets. Cover that with a damp tea towel too.
  3. Place the feta cheese, pine nuts and soy milk into a large bowl. Add the baked pumpkin and season with salt and pepper. Mash with a fork to form a chunky mixture.
  4. Slice the two stacks of filo pastry into four so that you have a total of eight rectangles. Spoon 1/8 of the pumpkin mixture along the short edge of each pastry rectangle. Fold in the longest sides and roll up to form a parcel.
  5. Brush the tops with olive oil and sprinkle with a little sea salt, then bake on a non-stick tray for 15-20 minutes until golden and crispy. Serve hot or warm.