Mediterranean Vegetable and Mozzarella Parcels

So these have been a MASSIVE hit at school and all I did was literally think of something tasty and put it into pastry (which is also very tasty) – so I guess they’re hard not to like! These are fun to make, ingredients can be changed, although they compliment each other perfectly, and you can be creative with the shape if you want to as well. Filo pastry can be challenging as it is so delicate.. but whether it’s torn or not, it still tastes amazing – so don’t worry about it too much!


Serves 4

  • 12 Sheets Filo Pastry
  • 150g Mozzarella
  • 1 Courgette
  • 1/2 Red Onion
  • 1 Yellow Pepper
  • 4 Sundried Tomatoes
  • 1 Tsp Chopped Basil Leaves
  • 1 Garlic Clove, crushed
  • 100g Butter, melted
  • 250g Green Beans, to serve


  1. Preheat the oven to 200ᵒC. Line two large baking trays with greaseproof paper.
  2. Roughly chop the courgette, red onion, yellow pepper and sundried tomatoes. Stir together with the chopped basil and crushed garlic. Tear the mozzarella into small pieces and stir into the mixture.
  3. Separate the filo pastry into 3 piles of 4 sheets and cover 2 piles with a lightly damp tea towel (filo pastry dries out very quickly so it is important to keep it moist). Take one sheet off of the non covered pile and gently brush a small amount of melted butter over the whole sheet. Take another sheet from the pile and stick it onto the butter. Repeat this for the remaining two sheets but don’t butter the top. Cut the pastry pile into 6 squares. Cover with a damp tea towel and repeat with the other piles.
  4. Spoon the mozzarella and vegetable mix onto the centre of each pastry square. Brush around the edges with butter, lift the sides and scrunch together at the top to make a parcel. Transfer to your lined baking trays and then brush all around the outsides with butter.
  5. Bake in the centre of the oven for 15-20 minutes until golden and crisp. Watch them carefully as they will brown very quickly when they are ready. Make sure the bottoms are not soggy before removing them from the oven.
  6. Serve with green beans or your choice of green vegetables.


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