elza24
Were easy to make though it was my first time doing anything with filo pastry. But were a little too salty for my taste and I usually put salt on everything.
Cheesy spinach parcels
Serves 4
More effort
Prep:
Cook:
An impressive starter to your meal
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- 225g fresh spinachwashed
- 1 tbsp groundnut oil
- 1 large shallotfinely diced
- 25g walnuts or pine nutroughly chopped
- 75g vegetarian cheddargrated
- pinch freshly grated nutmeg
- 2 tbsp double cream
- 1 tsp walnut oil
- 25g buttermelted
- 12 squares filo pastryeach measuring 16cm x 16cm
Nutrition: per serving
- kcal450
- fat27g
- saturates11g
- carbs42g
- sugars2g
- fibre2g
- protein12g
- salt2.22g
Method
step 1
Heat oven to 190C/fan 170C/gas 5. Place spinach in a pan and stir over a high heat until wilted. Strain, squeeze out as much liquid as possible, then roughly chop.
step 2
Heat oil in a frying pan, sauté shallot until softened. Add walnuts, then fry for 2-3 mins. Remove from heat, stir in spinach, cheese, nutmeg, cream and seasoning.
step 3
Mix walnut oil with butter. Brush a thin coating on a piece of pastry. Place another piece on top with corners at a different angle, brush with the butter and repeat with one more piece. Place a spoonful of spinach mix in the centre, bring up corners of pastry and pinch in the middle to form a parcel. Repeat to make remaining parcels, then transfer to a greased baking tray. Brush parcels with remaining butter and oil. Bake for 20 mins until golden.
