Cheesy spinach parcels
An impressive starter to your meal
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 25 mins
Vegetarian
- 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.
- 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.
- 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.
Per serving
450 kcalories, protein 12g, carbohydrate 42g, fat 27 g, saturated fat 11g, fibre 2g, sugar 2g, salt 2.22 g
Recipe from Good Food magazine, Vegetarian Christmas 2006.
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http://www.bbcgoodfood.com/recipes/2960/
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Ingredients
- 225g fresh spinach , washed
- 1 tbsp groundnut oil
- 1 large shallot , finely diced
- 25g walnuts or pine nuts , roughly chopped
- 75g vegetarian cheddar , grated
- pinch freshly grated nutmeg
- 2 tbsp double cream
- 1 tsp walnut oil
- 25g butter , melted
- 12 squares filo pastry , each measuring 16cm x 16cm
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 25 mins
Vegetarian
Impressive
Ingredients
- 225g fresh spinach , washed
- 1 tbsp groundnut oil
- 1 large shallot , finely diced
- 25g walnuts or pine nuts , roughly chopped
- 75g vegetarian cheddar , grated
- pinch freshly grated nutmeg
- 2 tbsp double cream
- 1 tsp walnut oil
- 25g butter , melted
- 12 squares filo pastry , each measuring 16cm x 16cm
Per serving
450 kcalories, protein 12g, carbohydrate 42g, fat 27 g, saturated fat 11g, fibre 2g, sugar 2g, salt 2.22 g
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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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24 December 2007
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21 October 2009
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17 December 2009
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22 December 2011
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