Toasted Almond Broccoli Rice Filo Pockets with Lemon Pepper Yogurt

Toasted Almond Broccoli Rice Filo Pockets with Lemon Pepper Yogurt 🌿🥦 These crisp filo pockets are filled with finely chopped broccoli, fluffy rice, toasted almonds, spring onion and lemon, then baked until flaky and golden. The lemon pepper yogurt is cool, tangy and simple, which makes the pockets feel fresh rather than heavy. They work as a lunch, snack board, picnic bite or vegetable side with soup or salad. ✨ Yield: 10-12 filo pockets, serving 4 Time: about 55 minutes For the broccoli rice filling: - 280 g broccoli florets, chopped small - 220 g cooked long-grain rice, cooled - 60 g toasted flaked almonds, lightly crushed - 2 spring onions, finely sliced - 1 garlic clove, finely grated - 1 tsp lemon zest - 1 tbsp lemon juice - 2 tbsp chopped parsley or dill - 1/2 tsp fine sea salt, plus more to taste - generous black pepper - 1 tbsp olive oil For the filo pockets: - 8-10 sheets filo pastry, thawed if frozen - 3-4 tbsp olive oil or melted butter, for brushing - 1 tbsp sesame seeds or extra chopped almonds, optional for the top For the lemon pepper yogurt: - 220 g thick Greek-style yogurt - 1 tsp lemon zest - 2 tsp lemon juice, plus more to taste - 1 tsp olive oil - 1/4 tsp fine sea salt - 1/2 tsp freshly ground black pepper - small handful chopped parsley or dill To serve: - lemon wedges - extra herbs - cucumber, tomato salad or simple green leaves Method 🥣 1. Heat the oven to 200 C / 400 F. Line a large tray with baking parchment. 2. Steam or microwave the chopped broccoli for 2-3 minutes, just until bright green and barely tender. Cool for a few minutes, then press it in a clean towel or sieve to remove extra moisture. This keeps the filling lively but prevents soggy filo. 3. In a bowl, mix broccoli, cooked rice, toasted almonds, spring onions, garlic, lemon zest, lemon juice, herbs, salt, pepper and olive oil. Taste and adjust with a little more lemon, salt or pepper. The filling should be moist enough to hold together but not wet. 4. Lay one filo sheet on the work surface and brush lightly with olive oil or melted butter. Place a second sheet on top and brush again. Cut the layered filo into long strips about 10-12 cm wide. 5. Place a spoonful of filling near the bottom of each strip. Fold one corner over the filling to make a triangle, then keep folding up the strip like a flag until the filling is enclosed. Repeat with the remaining filo and filling, keeping unused filo covered with a barely damp towel. 6. Arrange the pockets on the tray, seam side down. Brush the tops lightly and sprinkle with sesame seeds or extra almonds if using. 7. Bake for 18-22 minutes, turning the tray once, until the pockets are deeply golden, crisp at the edges and hot through. Let them stand for 5 minutes so the layers settle. 8. While they bake, stir together yogurt, lemon zest, lemon juice, olive oil, salt, black pepper and herbs. Taste for brightness; it should be cool, tangy and peppery. 9. Serve the hot filo pockets with lemon pepper yogurt, lemon wedges and a fresh salad. They are best warm, when the filo is crisp and the filling is fragrant. 🍋 Serving and storage tips: - The filling can be made 1 day ahead and kept chilled. - Assembled unbaked pockets can be covered and chilled for a few hours. - Reheat baked leftovers in a hot oven or air fryer so the filo crisps again. - Store the yogurt separately and spoon or dip just before eating. Save this one for a flaky vegetarian plate with broccoli, lemon and almond crunch. 💚 Tasteloom.club