Spinach Walnut And Feta Parcels Recipes

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SPINACH, WALNUT AND FETA PARCELS



Spinach, walnut and feta parcels image

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.

Provided by Lulu Grimes

Time 50m

Yield Serves 6

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 364 calories, Fat 25.6 grams fat, Carbohydrate 20.1 grams carbohydrates, Fiber 2.4 grams fiber, Protein 14.5 grams protein, Sodium 1.61 milligram of sodium

SPINACH AND FETA PHYLLO PARCELS



Spinach and Feta Phyllo Parcels image

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

1 (250 g) package frozen spinach
250 g cottage cheese
100 g feta cheese, crumbled
1/2 cup toasted pine nuts
1 egg
2 garlic cloves, crushed
1 pinch nutmeg
salt and pepper
16 sheets phyllo pastry
50 g melted butter

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.

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