Ingredients
2 spring onions, thinly sliced
2 large zucchini, cut into 1cm pieces
1 red capsicum, deseeded, cut into 1cm pieces
1 large eggplant, cut into 1cm pieces
1 garlic clove, finely chopped
2 tbsp olive oil
2 tsp plain flour
¼ cup chopped fresh continental parsley
2 tbsp red wine vinegar
12 sheets filo pastry
100g butter, melted then cooled
100g Maria Island Tasmanian Fetta, crumbled
Basil pesto, to serve
Rocket, to serve

Method
1. Preheat the oven to 220°C (200°C fan forced), Place sliced spring onion in a large bowl. Add zucchini, capsicum, eggplant, garlic and oil. Season and toss to combine. Transfer to a baking tray and bake for 15 minutes. Stir and bake for a further 5 minutes or until vegetables are tender and pale golden.

2. Sprinkle flour over vegetables and stir to combine. Stir in parsley and vinegar. Set aside to cool.

3. Reduce oven to 180°C (160°C fan forced). Line a baking tray with baking paper. Place a sheet of filo pastry on a clean work surface and brush with a little butter. Layer with another 2 filo sheets and a little more butter. Fold in half widthways. Brush with a little butter. Spoon ¼ of the ratatouille into the centre. Make a small well in the mixture. Place ¼ of the fetta in the well. Bring the sides of the pastry into the centre, scrunching gently to partially enclose filling. Repeat to make remaining 3 parcels.

4. Transfer parcels to prepared tray. Bake for 35-40 minutes or until golden. Cool slightly. Drizzle with pesto and serve with rocket.