Crispy Vegan Filo Parcels with Roasted Zucchini and Dairy-Free 'Goat Cheese'

1.Preheat the oven to 200°C (390°F) top/bottom heat. Line a baking tray with parchment paper.

2.In a large bowl, toss the zucchini, red onion, cherry tomatoes, and garlic with 2 tbsp olive oil, thyme, oregano, salt, and pepper. Spread the vegetables evenly on the prepared baking tray.

3.Roast the vegetables in the preheated oven for about 20–25 minutes, until tender and lightly browned. Let cool slightly.

4.In a small bowl, mix the vegan goat cheese-style spread with lemon juice and chopped parsley. Season with salt and pepper to taste.

5.Place one sheet of filo pastry on a clean kitchen towel and brush lightly with olive oil. Lay a second sheet on top and brush again. Place one third of the roasted vegetable mixture and one third of the vegan goat cheese mixture in the center. Fold in the edges and roll up to form a parcel. Repeat with the remaining ingredients to make three parcels.

6.Place the parcels seam-side down on a parchment-lined baking tray and brush the tops with a little more olive oil.

7.Bake in the oven for 15–18 minutes, until golden brown and crispy. Remove from the oven and let cool slightly.

8.Garnish with fresh parsley and serve warm.