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Filo parcels with cottage cheese, herb filling & tomato salad


  • 200g of filo pastry
  • 30g of fresh parsley
  • 30g of fresh chives
  • 300g of cherry tomatoes
  • 2 shallots
  • 1/3 cucumber
  • 40g of rocket

Preparation steps

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Peel and grate the garlic.

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Wash the parsley, shake dry and chop finely. Do the same with the chive.

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Mix the Sojade Greek Style Natural yoghurt alternative with the garlic and herbs. Season with salt and pepper. You have your home made cottage cheese! Put aside for the dressing.

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Brush over the top of two sheets of filo pastry with a little rapeseed oil and carefully place them on top of each other with the oiled side facing up. Spoon the herb mixture (3 tablespoons per packet) onto the filo pastry. Leave a border of approximatively 8-10 mm around the filling. Then shape the pastry sheets into parcels. To do this, first fold up the top and bottom, then the edges of the dough from the sides.

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Heat the remaining rapeseed oil in a frying pan. Fry the filo parcels over medium-high heat on both sides for approximatively 3 – 5 minutes until golden brown. You have your Filo parcels! Put aside for the dressing.

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Meanwhile, wash and halve the cherry tomatoes.

Peel and halve the shallots and cut into fine half-moons.

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Wash and drain the rocket.

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Wash the cucumber, halve lengthwise and cut into slices.

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For the dressing, mix olive oil, red wine vinegar and mustard. Season with salt and pepper.

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Then mix the rocket, cucumber, shallots, cherry tomatoes, and dressing.

Serve the Filo parcels with cottage cheese with some salad, garnish with more herbs if desired and enjoy.

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