Jul 29

Spinach, feta and ricotta filo parcels

Feta and spinach filo parcelsThese tasty little parcels are great snacks to tuck into a picnic hamper and enjoy in the fresh air. Tastiness and portability aside, another plus point is the triangular shape; a choice of three ergonomic points that can be  effortlessly popped into your eager chops.

The quantities shown below make a fairly large batch but, unless you have other plans for the leftover filo pastry, it makes sense to stock up.  It’s a joyous sight to see a collection of savoury parcels in your freezer when the fridge is looking a little bare. Plus, when you take them out at a later date you can revel in your domestic and organisational skills.

Recipe: Filo parcels with spinach, feta & ricotta cheese

  • 100g butter
  • 200g baby spinach
  • 1 onion, diced
  • 1 garlic clove, finely diced
  • 250g ricotta
  • 100g feta, chopped into small pieces
  • 1 egg, beaten
  • salt and freshly ground pepper
  • 270g (12 sheets filo pastry)

Wash the spinach and shake to remove any excess water.

Heat the butter in a large pan on a gentle heat. When the butter has melted, pour it into a separate container to be used later.

Return the pan (still coated in a little butter) to a medium heat.

Cook the onion until soft and transparent then add the garlic and cook on a gentle heat for another couple of minutes.

Tip the (slightly damp) spinach leaves into the pan with the onion and garlic and leave on a medium heat, stirring occasionally, until the leaves have wilted.

Leave the mixture to cool then add the two cheeses and season to taste. Add the egg and mix well.

Handy tip! Cover the opened stack of filo pastry sheets with a damp cloth while you prepare each parcel to prevent the pastry from drying out.

Cut a filo sheet in half to form a rectangle. Brush one with melted butter and then place the other half on top. Brush lightly with more butter. Put about 2tbsp of filling onto the left side then fold it over onto itself at an angle to form a triangle. Continue folding the pastry at 45º angles until you get to the end of the pastry sheet. If there is a pastry strip left at the end just tuck it over the edge and seal with butter. You should end up with a neat triangle of pastry with the filling in the centre.

Here is a diagram to help demonstrate the best way to fold the filo parcels.

Diagram - How to fold filo pastry parcels


Repeat this process until you have used all the pastry sheets.

Brush the tops of all the pastry parcels with melted butter.

Place onto baking sheets and bake at 190° for around 20 minutes, or until golden brown.



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