Cheesy spinach parcels

Cheesy spinach parcels

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(4 ratings)

Prep: 20 mins Cook: 25 mins

More effort

Serves 4
An impressive starter to your meal

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal450
  • fat27g
  • saturates11g
  • carbs42g
  • sugars2g
  • fibre2g
  • protein12g
  • salt2.22g
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  • 225g fresh spinach, washed



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 1 tbsp groundnut oil
  • 1 large shallot, finely diced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 25g walnuts or pine nut, roughly chopped
  • 75g vegetarian cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • pinch freshly grated nutmeg



    One of the most useful of spices for both sweet and savoury

  • 2 tbsp double cream
  • 1 tsp walnut oil
  • 25g butter, melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 12 squares filo pastry, each measuring 16cm x 16cm


  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.

  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.

  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.

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Comments, questions and tips

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22nd Dec, 2011
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.
17th Dec, 2009
these would be nice with duck and plum sauce for a meaty version!!
21st Oct, 2009
These were absolutely delicious and really easy to make!
24th Dec, 2007
If this is the same recipe I used last christmas, then its fantastic! Really easy to make and great for vegetarians like myself. 5/5- Fab!
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