| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 15 |
| Cuisine | Greek |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 157 |
| Fat | 7g |
| Protein | 3g |
| Carbs | 20g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Peel the butternut and cut it into wedges. Place the butternut wedges in a large bowl. Sprinkle with the paprika and season well with the salt and freshly ground pepper. Toss to coat.
Lay the thawed phyllo pastry on a clean surface and working with one sheet at a time, brush each sheet with the olive oil before placing another sheet on top. Repeat so you have 4 sheets.
Cut each sheet into strips and cut them in half. Wrap each piece of butternut in a strip of phyllo pastry and arrange on a lined baking tray. Brush the tops with olive oil and sprinkle over black sesame seeds.
Bake the wedges in the preheated oven for 15 minutes or until soft on the inside and golden and crispy on the outside.
Serve with the mayonnaise or yoghurt and harissa.
