Spinach and Feta Parcels
Ingredients:
250g feta cheese, grated
100g parmesan cheese, grated
250g spinach leaves, thoroughly washed ( or 1 pkt frozen baby spinach)
3 spring onion, finely sliced
3 eggs
125 g melted butter
1 coffee cup cream
2 tablespoons chopped parsley
Salt and pepper to taste
Filo Pastry – 700g– 1 kg
125g melted butter for brushing
Method:
Chop spinach and blanch in boiling water for a few minutes. Drain
Beat the eggs with the cream.
Combine grated feta cheese, parmesan cheese, sliced spring onions, chopped parsley and drained spinach (or thawed frozen spinach).
Add melted butter and mix in the egg and cream mixture, salt and pepper
Mix thoroughly until combined.
Cut the sheets of filo into strips about 5 inches (13cm) wide, or 2 ˝ inches (6cm) if using for canapés.
Brush one strip with melted butter and top with a second sheet (keep the remaining filo covered with a damp tea towel so it won’t dry out)
Place 2 dessertspoons of the filling ( for large parcels) or 1 full teaspoon for canapés about 1 ˝ inch (4cm) from the top and fold the top left-hand corner down over it so it meets the right-hand edge.
Now flip the parcel along the length of the filo to give a triangle- shaped package. About 5 – 6 flips.
Brush with melted butter.
Repeat with the remaining filo and filling.
Place the filo parcels on a greased baking sheet and bake in preheated oven – 180 degrees C for 20 minutes or until golden.
