Pacchetti di Verdure (Filo Pastry Vegetable Parcel)

Crisp filo pastry gives way to a sunny Mediterranean filling in this delectable dish by Gino D'Acampo
By Gino D'Acampo
Pacchetti di Verdure (Filo Pastry Vegetable Parcel)
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: medium


  • 1 leek
  • 6 tbsp extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 clove garlic, crushed
  • 3 tbsp finely chopped mint
  • 6 small courgettes
  • 150 g cherry tomatoes, quartered
  • 100 g black Kalamata olives, in olive oil pitted
  • 400 g sheets of filo pastry
  • 150 g pecorino cheese, grated
  • 16 slices white or black truffles, from a can
  • 1 egg yolk, beaten
  • salt and black pepper

To serve

  • 4 handfuls frisée lettuce
  • 1 tbsp lemon juice
  • 3 tbsp olive oil
  • salt and black pepper


1. Preheat the oven to 200C/gas 6. Cut the leek into long strips and blanch in boiling water for 1-2 minutes, until softened. Drain and refresh in cold water. Pat dry and set aside. These strips will be used to secure the filo pastry parcel.

2. Whisk together the olive oil, vinegar, garlic and mint, and leave on one side.

3. Trim and finely pare the courgette into ribbons using a potato peeler. Pour over the dressing, and add the tomatoes and olives. Leave to steep for 15 minutes before draining the vegetables from the dressing.

4. On a baking tray, stack rectangles of filo pastry (about 15cm square) on top of each other, sprinkling the top layer with cheese. Spoon the steeped courgettes, tomatoes and olives into the centre of the pastry square and cover with the truffle slices. Brush around the edges of the pastry with egg yolk and scrunch them up to make a parcel which encloses the filling. Secure in place with the blanched leek strips. Bake for about 20 minutes, until the pastry is golden.

5. Arrange the lettuce leaves in a bowl. Whisk together the lemon juice and olive oil, and season well. Drizzle the dressing over the leaves and serve alongside the mille feuille.

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