SPINACH, FETA AND ONION PARCELS
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
Provided by Janine Ratcliffe
Categories Starter
Time 50m
Yield Makes 12
Number Of Ingredients 7
Steps:
- 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.
- 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.
Nutrition Facts : Calories 76 calories, Fat 2.3 grams fat, SaturatedFat 1.2 grams saturated fat, Carbohydrate 9.4 grams carbohydrates, Fiber 1.6 grams fiber, Protein 3.5 grams protein, Sodium 0.5 milligram of sodium
SPINACH AND FETA PHYLLO PARCELS
Make and share this Spinach and Feta Phyllo Parcels recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 30m
Yield 8 parcels
Number Of Ingredients 10
Steps:
- Squeeze spinach dry.
- Combine spinach, cottage and feta cheeses, pine nuts, egg, garlic and nutmeg in a bowl. Mix well.
- Season with salt and pepper.
- To make each 'parcel', place a sheet of phyllo on a flat surface.
- Brush with melted butter, Top with another sheet of phyllo, brush again with melted butter, then fold in half to make a rectangle.
- Spoon spinach mixture along one narrow end of the pastry.
- Fold edges in and roll up to encase filling.
- Place parcels on an oven tray brushed with butter.
- Brush parcels with remaining butter.
- Bake at 190°C for 12-15 minutes until golden.
SPINACH, FETA, AND PHYLLO PURSES
Categories Cheese Onion Bake Cocktail Party Feta Spinach Shower Engagement Party Phyllo/Puff Pastry Dough Gourmet
Yield Makes 30 hors d'oeuvres
Number Of Ingredients 6
Steps:
- In a heavy skillet cook the onion in 1/4 cup of the oil over moderately low heat, stirring occasionally, until it is golden, add the spinach, and cook the mixture, stirring, until it is combined well. Remove the skillet from the heat, stir in the Feta and the dill, and let the filling cool.
- Lay 1 sheet of the phyllo with a long side facing you on a work surface and brush it lightly with some of the remaining 1/4 cup oil. Lay another sheet and brush it lightly with some of the remaining oil. With a sharp knife cut the sheets lengthwise into thirds and cut each length crosswise into fifths, making 15 sections, each approximately 4 x 3 1/2 inches. Put a level teaspoon of the filling in the center of each phyllo section. Working with 1 section at a time gather the corners of th phyllo over the filling and twist the phyllo gently. Transfer the pastries to an oiled jelly-roll pan and make pastries with the remaining phyllo, oil, and filling, in the same manner. Bake the pastries in the lower third of a preheated 375°F. oven for 25 minutes, or until they are golden. The pastries may be baked 1 day in advance and kept covered loosely with plastic wrap and chilled. Reheat the pastries in a 375°F. oven for 10 minutes, or until they are heated through.
SPINACH AND FETA PHYLLO ROLL
It's official: You CAN improve upon a classic. We reinvented crisp, cheesy Greek spanakopita in this easy-to-serve, rolled-up version.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oil in large nonstick skillet on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring frequently. Add garlic; cook and stir 1 min. Spoon into medium bowl.
- Add half the spinach to skillet; cook 1 min. or just until wilted, stirring frequently. Remove from skillet. Repeat with remaining spinach. Cool completely.
- Heat oven to 350ºF. Squeeze out excess liquid from spinach; place on cutting board. Chop coarsely. Add to onion mixture along with the cheese; mix lightly.
- Place 1 phyllo sheet on work surface; spray with cooking spray. Top with remaining phyllo sheets, spraying each with additional cooking spray before covering with next sheet.
- Spread spinach mixture down center of phyllo stack. Fold both long sides of phyllo over spinach mixture; spray with additional cooking spray. Place, seam sides down, on parchment-covered rimmed baking sheet; spray with cooking spray.
- Bake 45 min. or until crisp and golden brown. Serve topped with sour cream.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
KUMARA, SPINACH AND FETA PARCELS
Man! For someone who isn't usually particularly inspired or successful in the kitchen, these were easy and delicious.....even if I do say so myself! Hope this reads ok, it was all guess work really!
Provided by HVLS1842
Categories Vegetable
Time 30m
Yield 1 parcel, 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 180 degrees.
- Cut the kumara into very small cubes. place in a saucepan containing the chicken stock and water and cook until tender.
- Place the cooked Kumara into a large bowel.
- Retain the stock from the kumara and to it add chopped onion and frozen spinach. Simmer for 2-3 minutes until the spinach has defrosted.
- Remove from heat and pour spinach and onion mixture into a seive to allow excess water to be squeezed out.
- Add the spinach and onion to the kumara. Add Garam Masala and 1 tblsp sesame seeds. Mix together.
- Take 3 sheets of Filo and lay on top of each other. (Use a clean, dry, flat surface).
- Into the middle of the filo place half the kumara and spinach mixture.
- Sprinkle over half the sliced olives and half the crumbled feta.
- Fold the filo like a parcel, sealing the edges with a brush of milk.
- Brush milk over top af parcel and sprinkle sesame seeds (optional).
- Place in oven for 30 minutes or until the Filo is Golden brown.
- I served this with tomato and chive salad.
Nutrition Facts : Calories 388.2, Fat 18.2, SaturatedFat 9, Cholesterol 44.6, Sodium 1048.6, Carbohydrate 42.9, Fiber 9.1, Sugar 7.7, Protein 17.7
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- Saute onions in the oil over medium-low heat until translucent. (About 7-8 minutes.) Do not brown. You just want to cook them through and bring out their sweetness. Turn down heat if they start to brown.
- Turn up heat to high and add defrosted spinach, salt, pepper, nutmeg and cream. Mix together and after another minute, take pan off heat.*If mixture looks dry, add more cream! Keep it mind, the filling will dry out a bit more as it bakes so it should be creamy going in.
- Crumble 2 ½ oz. feta cheese and mix into the spinach mixture. (Leave the rest aside for topping.)
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