HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPumpkin & Cheddar Filo Galette
Pumpkin & Cheddar Filo Galette

Pumpkin & Cheddar Filo Galette

with Chargrilled Capsicum Relish & Pear Salad

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We spy with our hungry eye a golden crunchy veggie delight. We’ll give you a clue, it’s packed with two types of cheese, roasted herby pumpkin and a refreshing, slightly sweet pear salad on the side. You have guessed correctly, it’s tonights easy to make dinner!

This recipe is under 650kcal per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Under 650kcalVeggieEasy Prep

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

peeled & chopped pumpkin

1 sachet

garlic & herb seasoning



1 bag

mixed leaves

1 packet

filo pastry


¼ packet

Greek salad cheese/feta cheese


1 packet

chargrilled capsicum relish


1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

1 tbs


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2095 kJ
Fat18.2 g
of which saturates9.8 g
Carbohydrate61.1 g
of which sugars20.4 g
Protein20 g
Sodium1334 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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• Preheat oven to 220°C/200°C fan forced. On a lined oven tray place peeled pumpkin pieces, then sprinkle with garlic & herb seasoning. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 15-20 minutes.


• While pumpkin is roasting, thinly slice pear. • In a medium bowl, add mixed leaves, pear, a drizzle of balsamic vinegar and olive oil. Season to taste and set aside.

TIP: Toss the salad just before serving to keep the leaves crisp.


• When pumpkin is done, remove from tray and transfer to a plate. • Place filo pastry flat on the lined oven tray. Place roasted pumpkin in centre of the pastry, leaving a 4cm border around edge. • Sprinkle over shredded Cheddar cheese and crumble over Greek salad cheese (see ingredients). • Carefully fold pastry edges over pumpkin, leaving the centre exposed. Brush edges of pastry with milk. Bake in the oven until golden, 15-20 minutes.

TIP: Use the same lined oven tray from the pumpkin to cook your pastry, for extra flavour!


• Toss salad and slice galette. Divide pumpkin and Cheddar filo galette between plates. • Dollop with chargrilled capsicum relish. Serve with pear salad. Enjoy!