Roast Pumpkin & Feta Triangles With Macadamia Pesto

Name: Roast Pumpkin & Feta Triangles With Macadamia Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g pumpkin, peeled and cut into 2cm dice; 1/2 tablespoon fresh rosemary leaf, chopped; olive oil, for brushing; 60 g feta cheese, crumbled; 1/2 teaspoon cinnamon; fresh ground black pepper; 16 sheets phyllo pastry; 40 g raw macadamia nuts; 1 cup basil leaves, stalks removed & washed; 1 1/2 tablespoons parmesan cheese; 1 1/2 tablespoons olive oil; 2 teaspoons lemon juice

Servings: persons

400 g pumpkin, peeled and cut into 2cm dice
1/2 tablespoon fresh rosemary leaf, chopped
olive oil, for brushing
60 g feta cheese, crumbled
1/2 teaspoon cinnamon
fresh ground black pepper
16 sheets phyllo pastry
40 g raw macadamia nuts
1 cup basil leaves, stalks removed & washed
1 1/2 tablespoons parmesan cheese
1 1/2 tablespoons olive oil
2 teaspoons lemon juice

1
Preheat oven to 190u00b0C.
2
Toss the pumpkin and rosemary in a small amount of the olive oil to coat the surfaces and roast till tender. Remove from the oven and allow too cool. When cool, add to the pumpkin mix the feta, cinnamon and pepper.
3
Lay 2 sheets of filo pastry on a clean dry surface, lightly brush with olive oil and cut the pastry into 2 strips from top to bottom.
4
Place approximately 2 tablespoons of the mixture in one corner of the pastry, fold the corner over and continue to fold forming a triangle with each fold until the end of the pastry is reached.
5
Lightly brush with some more oil and bake on a greased baking tray until golden brown.
6
In the meantime, make the pesto. Place the macadamia nuts, basil, cheese, oil and lemon juice into a food processor and process until combined (the mixture can be smooth or slightly nutty depending upon your preference).
7
Remove triangles from the oven and serve with Macadamia pesto.

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 400 g pumpkin, peeled and cut into 2cm dice, 1/2 tablespoon fresh rosemary leaf, chopped, olive oil, for brushing, 60 g feta cheese, crumbled, and more.

Yes, Roast Pumpkin & Feta Triangles With Macadamia Pesto falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!