Ricotta, Lentil And Squash Filo Parcels - cooking recipe

Ingredients

2 lb winter squash, peeled, coarsely chopped
1 None medium red onion, finely chopped
2 cloves garlic, minced
1 tsp allspice
2 tbsp currants
2 tbsp fresh cilantro leaves, chopped
1 (13.5 oz) can brown lentils, rinsed
8.75 oz fresh ricotta cheese
8 sheets filo dough
1/4 cup sunflower seeds

Preparation

Preheat oven to 400\u00b0F. Grease a large baking tray. Place squash in a microwave-safe bowl, cover with plastic wrap and microwave on HIGH (100%) for 5-6 mins, or until tender. Let stand for 5 mins then drain and mash.
Heat a small frying pan over medium heat. Lightly coat onion with oil. Cook for 3 mins, or until soft. Add garlic and allspice. Cook for 30 seconds, or until fragrant. Add onion to squash along with currants, cilantro, lentils and ricotta. Season.
For each parcel, stack 2 sheets of filo dough on a flat work surface, lightly coating each sheet with oil. Fold in half. Place 1/4 of squash mixture along a long edge. Leave a 2 1/2 inch border on remaining 3 sides. Fold in ends then carefully roll up to enclose filling and form a parcel. Place on prepared tray. Lightly coat top with oil and sprinkle with sunflower seeds. Bake for 15-20 mins, or until golden brown.