Beetroot and Feta Parcels

method:

• Preheat the oven to 200C/400F/Gas 6. Lay two of the filo sheets out on a flat surface. Stir the spice mix into the melted butter. Brush a little of the flavoured butter sparingly over one sheet and place the other sheet on top.
• Cut the beetroot into small chunks and place in a bowl. Add the couscous salad, feta and seasoning, and mix to combine. Spoon a quarter of this mixture along one of the short ends of the pastry.
• Tuck the long edges of the pastry in to enclose the ends of the beetroot mixture, then start rolling from the short end of the pastry to make a rectangular parcel (like a plump spring roll). Brush the seam with a little butter to seal. Place onto a non-stick baking tray. Brush the top of the pastry with a little more butter and scatter some cumin seeds over the top.
• Repeat with the rest of the ingredients to make a further three parcels. Place in the oven and bake for 10-15 minutes or until golden brown and crisp. Serve with a fresh green dressed salad.