Lemony fennel, slowly braised in olive oil with chilli sitting on a creamy cushion of Dolcelatte cheese all wrapped up in crisp filo pastry – yes, I am a genius. Especially if you like fennel. If you don’t, just move on – have a look at these Enchiladas or this Pasta Puttanesca instead!

Braised Fennel and Dolcelatte in crisp filo pastry served with almond couscous and portable mushrooms

I love fennel raw in salads and roasted in the oven but I think I love it most braised slowly in a heavy pan where it browns and softens slowly absorbing the flavours of herbs and spices – just look at it, it’s gorgeous!

Braised Fennel - soon to be nestled on a pillow of dolcelatte and encased in crisp filo pastry

Braised Fennel and Dolcelatte Filo Parcels
Author: Chris at Thinly Spread
Prep time:
Cook time:
Total time:
Serves: 4
Lemony fennel, slowly braised in olive oil with chilli sitting on a creamy cushion of Dolcelatte cheese all wrapped in a crisp filo parcel!
  • For the Fennel
  • 1 large fennel bulb, trimmed and cut lengthwise into eighths
  • Juice of half a lemon
  • 1/2 tsp fennel seeds
  • 1/4 tsp dried crushed chillies
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp butter
  • For the Parcels
  • 4 generous tbsp Dolcelatte cheese
  • 30g butter
  • 4 sheets filo pastry
To prepare the fennel
  1. Melt the butter and oil together in a heavy bottomed pan
  2. Add the fennel and fry gently until just beginning to brown
  3. Add the fennel seeds and chillies and fry for a further minute
  4. Add the lemon juice, cover and cook over a low heat for 15 minutes or until the fennel is fork tender
To prepare the parcels
  1. Preheat your oven to 180C
  2. Melt the butter in a small pan
  3. Cut a sheet of filo into quarters
  4. Brush one-quarter with a little butter, place a second quarter at an angle on top, repeat with the remaining quarters until you have something resembling a filo star
  5. Place a spoonful of Dolcelatte in the middle of your star
  6. [url href=”undefined”][img src=”http://thinlyspread.co.uk/wp-content/uploads/2016/06/Fennel-in-Filo.jpg” width=”1000″ height=”1346″ class=”aligncenter size-full” title=”Fennel in Filo” alt=”Braised Fennel and Creamy Dolcelatte in Crisp Filo Parcels”][/url]
  7. Stand two pieces of fennel in the cheese and draw the pastry up around them, squeeze at the top
  8. Brush the outside of the parcel with a little more butter
  9. [url href=”undefined”][img src=”http://thinlyspread.co.uk/wp-content/uploads/2016/06/Fennel-in-filo-parcels.jpg” width=”1000″ height=”1317″ class=”aligncenter size-full” title=”Fennel in filo parcels” alt=”Fennel in filo parcels with Dolcelatte and chilli”][/url]
  10. Repeat 3 times with the remaining pastry sheets, filo and cheese
  11. Bake in the preheated oven for 10 – 15 minutes until the pastry is golden and crisp

I served my parcels on a bed of almond couscous with new season’s watercress and sliced Portobello mushrooms fried in a tiny bit of olive oil so they retained all their lovely flavour. I poured the juices from the fennel pan over the top and tucked in!

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Braised Fennel and Dolcelatte Cheese in crips filo parcels served with almond cous cous and portobello mushrooms

Shared with Meat Free Mondays at Tinned Tomatoes – a weekly round up of fabulous vegetarian and vegan main meal dishes

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