Bring something different to the dinner table with these baby marrow and feta phyllo parcels. They’re a crunchy, light snack everyone can enjoy.

SERVES 4–6 // COOKING TIME 1 hour

INGREDIENTS
Olive oil
1 red onion, peeled and finely diced
3 cloves garlic, peeled and crushed
400 g baby marrows, grated
200 g feta, crumbled
Salt and pepper
Pinch nutmeg
500 g phyllo pastry
½ cup melted butter

METHOD
1. Preheat oven to 200°C and line a baking tray.
2. Heat a glug of olive oil in a pan over medium heat. Fry the onion, garlic and baby marrows for 5–8 minutes, until onions are translucent. Set aside to cool.
3. Add the feta and season with salt, pepper and nutmeg.
4. Cut each phyllo sheet into 4 strips (10 × 25 cm) and brush with a little butter. Place 1 tbsp filling on the corner of the strip and fold over into a triangle. Fold over and over, all the way down the strip. Repeat until all the filling has been used.
5. Lightly brush each parcel with butter and arrange on the baking tray. Bake for 15–20 minutes, or until golden brown and crisp.

Recipe & styling: Luisa Hayes
Photography: Andreas Eiselen//HMimages.co.za

The post Baby marrow and feta phyllo parcels appeared first on MyKitchen.

Not only do you get a nutritious fill with these yummy fish parcels with baby marrow, but you can cook the full meal in the microwave and have dinner ready in 15 minutes!

SERVES 2 // COOKING TIME 15 min

INGREDIENTS
250 g hake
Zest and juice of 1 lemon
Olive oil, to drizzle
Handful origanum
½ tsp garlic powder
¼ cup flaked almonds, toasted
6 baby marrows, halved
1 tsp red wine vinegar
Handful basil, roughly chopped

METHOD
1. Cut a 20 × 10 cm heart shape from a piece of baking paper. Place the hake in the middle. Drizzle with lemon juice and oil, then sprinkle with origanum and garlic powder. Season.
2. Fold in the edges of the baking paper to make a parcel. Microwave on medium-high heat for 10 minutes.
3. Carefully open the parcel. Sprinkle flaked almonds and lemon zest over the hake.
4. Toss the baby marrows in oil and microwave for 5 minutes. Drizzle with the vinegar and garnish with basil.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto

The post Fish parcels with baby marrow appeared first on MyKitchen.