1. Step 1

   Preheat oven to 220°C. Place sweet potato in a microwave-safe bowl. Cover and cook in microwave on high, stirring once, for 8-10 minutes or until tender. Drain. Mash. Stir in ricotta, feta, currants, spring onion, lemon rind, cumin and cinnamon. Season.

2. Step 2

   Line 2 baking trays with baking paper. Brush 1 filo sheet with a little oil. Fold in half crossways. Place one-eighth of the sweet potato mixture at 1 short end. Fold in sides. Roll up. Place, seam-side down, on 1 lined tray. Repeat with oil and remaining filo sheets and sweet potato mixture. Brush parcels with a little oil. Dust with extra cinnamon. Bake, swapping trays halfway through cooking, for 15 minutes or until golden and crisp.

3. Step 3

   Combine the salad mix, mint and dill in a large bowl. Drizzle over lemon juice and remaining oil. Season. Serve with the parcels and sweet chilli yoghurt.

To make the sweet chilli yoghurt, fold 1 tbs sweet chilli sauce into 1/2 cup Greek yoghurt.