Spinach and Feta Parcels

This lovely light take on the Greek dish Spanikopita is the perfect easy go to for all your summer out-door get togethers.

Made with filo pastry and choc full of tasty seasonal spinach these really do add a little extra home-made finesse to any get together.

The folding of these parcels may seem a little tricky at first, but once mastered can be altered to create any sort of stuffed filo parcel. Why not try adding a curried cauliflower and pea mixture for your very own homemade samosas!

Difficulty: Medium
Time: 45 mins
Servings: 8
Calories: 193

Vegetarian

Ingredients

For the filo parcels

Bag of spinach leaves (500g)
1 small onion
280g block of firm tofu (We think tofoo works really well here)
200g reduced fat feta cheese
100g reduced fat grated cheddar
8 sheets of ready made filo pastry
nutmeg
salt and pepper
lemon juice

Instructions

Step 1:

If using frozen filo pastry remember to get this out in advance so it’s ready and defrosted. Chop the onion into thin slices, add a little oil to a frying pan and saute the onion. Grate a good helping of the nutmeg over the onions and stir to combine.

Step 2:

Once the onions become translucent add the spinach to the pan and stir everything to combine. Add a teeny bit more nutmeg at this stage. Cook through till the spinach is wilted and combined.

Step 3:

Next pre heat your oven to 180•c and lightly brush a baking tray with oil.

Step 4:

In a mixing bowl break up the feta and tofu into chunks and add the grated reduced fat cheddar. Using a potato masher mash all these ingredients till they are nice and combined. Add in the spinach and onion mix, season with salt and pepper and squeeze over half the juice of one lemon plus a little grated lemon rind. Mix everything well to combine.

Step 5:

Now comes the fun bit. Take your filo pastry sheets and lay out in front of you so the shortest edge of the rectangle is closest to you. Cut in half so you have two piles of long rectangles.

Step 6:

Take two sheets of the filo and lay them on top of each other and brush with a little oil.

Step 7:

Take a fairly healthy sized spoonful of your spinach and cheese mixture from the bowl and place at the bottom of the filo sheets.

Step 8:

To fold – take the bottom left corner and fold towards the right hand side so that the bottom edge aligns with the right hand edge…. (I know I know but there ia diagram above if you need it)

Step 9:

You now have a little triangle at the bottom. Fold this triangle upwards along the top short edge, so the bottom point becomes the top.

Step 10:

Next take the bottom right hand corner and fold towards the left hand edge so that the bottom edge aligns with the left hand edge (are you still with me?)

Step 11:

Now you will probably have a piece that it is just a bit too small left to fold again but brush with oil, fold it down along the top edge and wrap round to seal the triangle.

Step 12:

If you’ve got there you should have a lovely sealed parcel, if not have no fear and check out the diagram above.

Step 13:

Once you have all your parcels made ( I went for 8 but chances are you may have some extra filling left) Brush the triangles with oil, place on the baking tray, and bake in the pre-heated oven for about 20 minutes or until golden brown on top.

Step 14:

And there you have it some delicious spinach and feta parcels, serve with a summery salad and outside dining. Enjoy