These mini dill, broad bean and feta filo parcels are the perfect light accompaniment to a mezze-style meal, light lunch or picnic. With vegan option included.
There's something about a filo parcel that has always appealed to me.
Delicious, flaky pastry, scrunched together in a slightly rustic fashion, hiding who knows what delicious ingredients inside.
These filo parcels contain some of my favourite ingredients. Feta cheese (these days I buy vegan feta), broad beans and dill.
Add a little olive oil and freshly ground black pepper (no need to add salt as feta is rather salty anyway) and you have a truly delicious filo pastry bite.
What to serve with them
If you want to keep it simple then serve these feta filo parcels with salad and hummus.
My kids are very keen on olives, so I usually add some of those to the table too.
If you're in the mood for something a little fancier you could make these part of a larger mezze spread with dishes such as:
- roasted cauliflower with pomegranate
- beetroot and thyme hummus
- baba ganoush
- pea and mint dip
- cauliflower bulgur pilaf
- quinoa tabbouleh
Some of these recipes come from my other website Cook Veggielicious.
How to prepare broad beans
When you think of broad beans do you think of dull, grey and slightly chewy beans that you would really rather not have to eat? If so you need to start double podding your beans.
Underneath the light green (which turns greyish when cooked) layer is a beautiful, delicate, emerald green bean that's packed full of flavour. It takes a little time and effort to double pod your broad beans but it's 100% worth it.
Cooking with filo pastry
Filo, sometimes called phyllo, pastry is a paper thin pastry that originates from Greece. It's notoriously difficult to make. Anyone else remember how tough the bakers found it in the Great British Bake Off a few years back?
It's much simpler to buy your own. Shop bought filo pastry is usually suitable for vegans - but always check the packet before buying as brands can vary.
Filo pastry can dry out quickly so only remove the sheet that you're working with and keep the rest covered with a clean cloth. You will need to brush your filo with oil and many recipes call for several layers - it's so thin that the filling might fall out otherwise. The final result should be brushed with oil and baked.
Filo parcel ingredients
To make these filo parcels you will need:
- filo pastry
- feta cheese or vegan alternative
- 2 cloves garlic
- olive oil
- dill (you could also use mint)
- broad beans
Make it vegan
To make these filo parcels vegan simply buy vegan feta cheese. This is widely available in UK supermarkets and vegan shops.
Filo pastry is almost always suitable for vegans but check the ingredients if you're not sure.
Pin these filo parcels for later
How to make dill, broad bean and feta filo parcels
- Heat a teaspoon of olive oil and fry the garlic for a minute or two.
- Place the podded broad beans (see above), the feta and the chopped dill into a mixing bowl.
- Mash together.
- Brush a sheet of filo pastry with olive oil.
- Cover with a second sheet and brush again. The second sheet is needed because the pastry is so thin.
- Cut into four pieces.
- Add a spoonful of feta mixture to the centre of each rectangle.
- Scrunch up and repeat.
- Place on a lined baking tray and brush with oil. Bake at 180°C (fan)/200°C/gas mark 6 for 15 minutes or until golden brown.
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Broad bean, feta and dill filo parcels
- Pastry brush
- Masher or fork
- Mixing bowl
- baking tray
- Non stick baking paper
- 2 tablespoons olive oil
- 2 cloves garlic finely chopped
- 90 g double-podded broad beans*
- 100 g feta or vegan alternative
- 1 teaspoon dill chopped
- ½ teaspoon freshly ground black pepper
- 4 sheets filo pastry
- Pre-heat the oven to 180°C(fan)/200°C/gas mark 6. Line a baking tray with non-stick baking paper.
- Heat a teaspoon of the olive in a small frying pan and fry the chopped garlic for 1-2 minutes until just starting to soften.
- Transfer to a mixing bowl and stir in the podded broad beans, the chopped feta and some freshly ground black pepper. Mash the mixture together slightly.
- Lay out your first filo sheet, covering the other sheets so that they don't dry out. Brush with olive oil, then cover with a second sheet and brush again.
- Use a sharp knife to cut into four sections. Place a tablespoon of the feta mixture in the centre of each quarter and scrunch the sides up so that it forms a little parcel. If there are any holes in your pastry try to seal them together by pressing the pastry shut with your fingers and brushing with olive oil - this is to stop the mixture leaking out while cooking.
- Repeat with the remaining sheets of filo pastry.
- Place the parcels on the baking tray and brush with the remaining olive oil.
- Bake in the pre-heated oven for 15 minutes until golden brown.
- Serve warm or cold with hummus, salads and your favourite mezze items.