These crackers are a great way to include veggies into children’s meals. Substitute the veg we’ve used here for your kid’s favourites
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Serves | 8-10 |
| Cuisine | American |
| Special Occasion | Christmas |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 241 |
| Fat | 13g |
| Saturates | 4g |
| Protein | 4g |
| Carbs | 27g |
| Sugars | 3g |
| 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 180°C, gas mark 4. Line a baking sheet with baking paper.
To make the filling, peel and chop all the vegetables into small, 1cm cubes. Mince the garlic. Place the vegetables in a roasting tray and mix with the olive oil, herbs, salt and pepper. Roast in the oven for 15-20 minutes until soft and lightly caramelised.
Allow the vegetables to cool completely, then crumble over the feta and mix together.
To make the dough, melt the butter. Lay one sheet of pastry on a clean surface and brush it with the melted butter, then layer another sheet of phyllo on top. Brush the pastry with butter again. Divide the sheet into 4 equal-sized pieces.
Place 2 tablespoons of the roasted veggies at one end. Roll the pastry to create a log and pinch the ends together to create a Christmas cracker shape.
Place the crackers on the baking sheet and brush them with butter. Bake for 10-15 minutes until golden.
Serve while still warm.
