Spinach, walnut and feta parcels

  • serves 6
  • A little effort

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.



  • spinach 400g, washed
  • butter
  • cinnamon ½ tsp
  • cumin seeds 1½ tsp, toasted
  • feta 200g, crumbled
  • walnuts 50g, chopped
  • egg 1, beaten
  • filo pastry 9 sheets
  • Greek yoghurt 200ml
  • garlic ½ clove, crushed
  • baby salad leaves to serve
  • pomegranate molasses to serve (optional)


  • 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.

Nutritional Information

  • Kcals 364
  • Fat 25.6g
  • Carbs 20.1g
  • Fibre 2.4g
  • Protein 14.5g
  • Salt 1.61g