Spinach & Feta Filo Parcels
- 200g fresh spinach
- 200g feta cheese
- 60g butter
- Packet of filo pastry
- Sesame seeds
- Pepper
- Pre-heat the oven to 200C (180 fan), gas 6.
- It is important to make sure freshly harvested spinach is really clean and free of grit, wash in several changes of water, until the water is completely clear. Put in a pan with just the water clinging to the leaves and put on a very low heat until wilted.
- Take the wilted spinach then chop, tip into a sieve and press with the back of a spoon to squeeze out as much water as possible.
- Tip into a bowl, crumble over the feta, season with pepper. The feta is usually salty enough so no extra salt is needed, taste to check. Mix it all together.
- Take the rolled up filo pastry from it's packet and cut into three sections. This will give you long pieces of pastry, about 10cms wide. You will not need all the filo in the packet. If it's fresh any leftover can be frozen. Cover the filo with a clean tea towel so it doesn't dry out.
- Melt the butter. Take one of your filo strips. Lay on the work surface, put about a dessert spoon of the spinach mixture on one end. Use a pastry brush to brush the rest of the surface of the pastry with butter. Take the corner of pastry nearest and fold over the spinach to make a triangle shape. Fold the triangle over itself several times to the end of the pastry strip, you should have a small triangular parcel. Brush with more butter and sprinkle with sesame seeds. This amount of spinach and feta will make about 15 small parcels. Bake on a baking tray for 15 minutes, until golden brown.
- Serve with salad and chutney, they are also very tasty with houmous.
