- 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
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.