Olive Magazine
Filo Parcels Recipe Filled With Spinach, Feta and Onion

Spinach, feta and onion parcels

Published: February 19, 2015 at 3:30 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 12

Spinach and feta are a classic combination and work really well with the zing of preserved lemon. Try it in these vegetarian filo parcels which make a great, simple starter, snack or lunch

  • Vegetarian
Nutrition:
NutrientUnit
kcal76
fat2.3g
saturates1.2g
carbs9.4g
fibre1.6g
protein3.5g
salt0.5g
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Ingredients

  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • butter
  • 1 large bag spinach, stalks trimmed and chopped
  • 75g feta, crumbled
  • ½ preserved lemon, finely chopped
  • 4 sheets filo pastry

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Fry the onion and garlic in a little butter until very soft but not browned, add the spinach and stir until it wilts and any liquid dries off. Tip the mixture into a bowl and add the feta and lemon.

  • STEP 2

    Melt some more butter, brush a sheet of filo and cut it lengthways into 3 strips. Put 2 tbsp of the mix at the top of each strip and fold each over diagonally to make a triangle, then continue to fold over down the length of the pastry. Repeat with the remaining filling and pastry. Arrange the parcels on a buttered baking sheet and brush the tops with more butter. Bake for 18-20 minutes, or until they’re golden brown and cooked through.

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