Spinach, walnut and feta parcels
Serves 6
A little effort
Total time:
Easy to make but look impressive these vegetarian parcels are made using layers of filo pastry. Fill with feta, spinach, walnut and a pinch of cinnamon and cumin and serve with spinach leaves drizzled with pomegranate molasses for a smart dinner-party starter or veggie main. These parcels can be made a couple of hours ahead and reheated.
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Showing items 1 to 3 of 6
- 400g spinachwashed
- butter
- ½ tsp cinnamon
- 1½ tsp cumin seedstoasted
- 200g fetacrumbled
- 50g walnutschopped
- 1 eggbeaten
- 9 sheets filo pastry
- 200ml Greek yoghurt
- ½ clove garliccrushed
- to serve baby salad leaves
- to serve (optional) pomegranate molasses
Nutrition: per serving
- kcal364
- fat25.6g
- carbs20.1g
- fibre2.4g
- protein14.5g
- salt1.61g
Method
step 1
Heat the oven to 190C/fan 170C/gas 5. Wilt the spinach in a little butter, then cool, squeeze out any water and chop. Put in a bowl with the cinnamon, 1 tsp of the cumin, feta and walnuts and season really well.
step 2
Melt another 50g butter in a small pan. Cut the filo sheets in half so you have 18 squareish pieces. Butter 3 sheets on both sides, then lay on top of each other with each one at an angle to make a rough star shape. Put 1/6 of the filling in the middle. Bring up the sides and gather together at the top, Squeeze or twist to seal firmly. Repeat with the other 5. Bake for 20-25 minutes until golden and crisp. Mix the yoghurt and garlic with the other ½ tsp cumin seeds. Serve with a dollop of yoghurt and a few salad leaves. Drizzle over a little pomegranate molasses to finish, if you like.
