Easy Spinach & Feta Filo Parcels
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recipe by Cormac Walsh
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- Total Time
- 32mins
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- Serves
- 2
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- Calories
- 709
These crisp, flaky parcels look much more complicated to make than they are. Greek-inspired flavours of spinach and feta pair beautifully together and nutmeg adds a subtle fragrance. Serve as a starter or lunch with a handful of dressed leaves, or a simple tomato and red onion salad.
recipe updated Mar 12, 2021
Ingredients
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- Spinach
- 250 g
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- Feta cheese
- 125 g
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- Nutmeg
- 1 pinch
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- Fresh parsley
- 2 tablespoons
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- Tomato
- 5
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- Red onion
- ½
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- Salt & pepper
- 1 pinch
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- Phyllo sheets
- 140 g
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- Olive oil
- 4 tablespoons
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- Wholegrain mustard
- 1 tablespoon
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- Apple cider vinegar
- 1 tablespoon
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- Honey
- 1 tablespoon
Tools
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Oven
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Wooden spoon
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Work surface
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Saucepan
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Large mixing bowl
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Serving plate
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Medium bowl
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Baking sheet - 18 x 13"
Step preview
- Add spinach to a clean saucepan
- Sauté - approx 2 min
- Squeeze until liquid has evaporated
- Chop firmly
- Transfer content of saucepan to medium bowl
- Add feta cheese, nutmeg and fresh parsley to the cheese mixture
- Mix until combined
- Season with salt & pepper
- Add phyllo sheets to a clean work surface
- Brush with olive oil
- Transfer half of cheese mixture to pastry
- Add phyllo sheets to the pastry
- Transfer cheese mixture to pastry
- Brush with olive oil
- Transfer pastry to baking sheet
- Bake until crispy - approx 15 min, 200°C
- Add tomato, red onion, wholegrain mustard, apple cider vinegar and honey to a clean large mixing bowl
- Combine
- Transfer pastry to serving plate
- Transfer salad to serving plate
- Serve immediately