Pumpkin and feta filo parcels

I give this one a 2.5/5. They were nicely crisped on top but a bit soggy on the bottom; I suspect I put too much filling in each parcel so will try it with less next time. Flavour was also a bit bland - I'd put some mixed herbs and maybe some soya sauce in as well as the chilli flakes.


Ingredients:
approx. 200g pumpkin
approx. 100g feta cheese
1 egg
salt, pepper and chilli flakes, to taste 
1 packet filo pastry 
a couple of tablespoons of olive oil 


Method:
1) Preheat oven to 200 degrees.
2) Cook and mash pumpkin until pureed. Mix with crumbled feta, egg and seasonings.
3) Cut filo sheets into lengthwise strips (approx. 8cm in width) and put a spoonful of pumpkin mixture in the top left hand corner. Fold left edge to meet right edge and form a triangle, sealing the edges with a little olive oil. Continue down the pastry, folding to the opposite side each time to form a triangle (right fold, left fold, right fold and so on).
4) Brush the tops of the filos with remaining olive oil to ensure they crisp up.
4) Put filos in a baking dish, making sure to grease it first or they won't want to detach after cooking! Bake for around 20-25 mins or until golden brown.


Can be served with salad or similar as a main mean or with dipping sauces such as sweet chilli for a starter or snack.