Garlicky Spinach and Feta Parcels
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Makes 18 parcels or 24 mini parcels
Really Garlicky Butter – 125g Really Garlicky Scottish Garlic Bulbs - OUT OF SEASON
1 x 260g bag washed spinach
1 tbsp olive oil
1 medium red onion, finely chopped
200g feta cheese, crumbled
1 clove Really Garlicky Garlic
salt and pepper
0.5 tsp freshly grated nutmeg
1 egg, beaten
2 x 270g packs filo pastry
1 x 125g tub Really Garlicky Garlic Butter
Wilt the spinach in a large saucepan over a low heat. Put into a mixing bowl and leave to cool. Heat the olive oil in another pan and sweat the onion until soft but not coloured. Leave to cool.
Squeeze excess water out of the spinach and chop roughly. Put back into the mixing bowl. Add the softened onion, crumbled feta, garlic, nutmeg and seasoning and mix well. Taste the mixture to check the level of seasoning and then mix in the beaten egg.
Melt the garlic butter in a saucepan over a gentle heat, or in a bowl in the microwave.
Follow the instruction on the packet for defrosting the filo pastry, if frozen. Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and liberally brush with melted garlic butter. Place another piece of pastry on top and brush with a little more garlic butter. Cut into 3 strips lengthwise or 4 for mini parcels. Place a teaspoon of the spinach mixture at the end of each strip. Fold the bottom right hand corner over the mixture to form a triangle and continue folding to the end of the pastry strip. Trim the end neatly and place on a non-stick baking tray. Continue until all the pastry is used up.
Brush the parcels with a little more garlic butter and bake in a preheated oven, 200ªC/Gas 6 for 15 minutes until the pastry is crisp and golden.