Time 50m Yield Makes 12 Number Of Ingredients 7 Steps:
Heat the oven to 180C/fan 160C/gas 4. Fry the onion and garlic in a little butter until very soft but not browned, add the spinach and stir until it wilts and any liquid dries off. Tip the mixture into a bowl and add the feta and lemon. Melt some more butter, brush a sheet of filo and cut it lengthways into 3 strips. Put 2 tbsp of the mix at the top of each strip and fold each over diagonally to make a triangle, then continue to fold over down the length of the pastry. Repeat with the remaining filling and pastry. Arrange the parcels on a buttered baking sheet and brush the tops with more butter. Bake for 18-20 minutes, or until they’re golden brown and cooked through.
Time 30m Yield 8 parcels Number Of Ingredients 10 Steps:
Squeeze spinach dry. Combine spinach, cottage and feta cheeses, pine nuts, egg, garlic and nutmeg in a bowl. Mix well. Season with salt and pepper. To make each ‘parcel’, place a sheet of phyllo on a flat surface. Brush with melted butter, Top with another sheet of phyllo, brush again with melted butter, then fold in half to make a rectangle. Spoon spinach mixture along one narrow end of the pastry. Fold edges in and roll up to encase filling. Place parcels on an oven tray brushed with butter. Brush parcels with remaining butter. Bake at 190°C for 12-15 minutes until golden.
Yield Makes 30 hors d’oeuvres Number Of Ingredients 6 Steps:
In a heavy skillet cook the onion in 1/4 cup of the oil over moderately low heat, stirring occasionally, until it is golden, add the spinach, and cook the mixture, stirring, until it is combined well. Remove the skillet from the heat, stir in the Feta and the dill, and let the filling cool. Lay 1 sheet of the phyllo with a long side facing you on a work surface and brush it lightly with some of the remaining 1/4 cup oil. Lay another sheet and brush it lightly with some of the remaining oil. With a sharp knife cut the sheets lengthwise into thirds and cut each length crosswise into fifths, making 15 sections, each approximately 4 x 3 1/2 inches. Put a level teaspoon of the filling in the center of each phyllo section. Working with 1 section at a time gather the corners of th phyllo over the filling and twist the phyllo gently. Transfer the pastries to an oiled jelly-roll pan and make pastries with the remaining phyllo, oil, and filling, in the same manner. Bake the pastries in the lower third of a preheated 375°F. oven for 25 minutes, or until they are golden. The pastries may be baked 1 day in advance and kept covered loosely with plastic wrap and chilled. Reheat the pastries in a 375°F. oven for 10 minutes, or until they are heated through.
Time 1h30m Yield 12 servings Number Of Ingredients 7 Steps:
Heat oil in large nonstick skillet on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring frequently. Add garlic; cook and stir 1 min. Spoon into medium bowl. Add half the spinach to skillet; cook 1 min. or just until wilted, stirring frequently. Remove from skillet. Repeat with remaining spinach. Cool completely. Heat oven to 350ºF. Squeeze out excess liquid from spinach; place on cutting board. Chop coarsely. Add to onion mixture along with the cheese; mix lightly. Place 1 phyllo sheet on work surface; spray with cooking spray. Top with remaining phyllo sheets, spraying each with additional cooking spray before covering with next sheet. Spread spinach mixture down center of phyllo stack. Fold both long sides of phyllo over spinach mixture; spray with additional cooking spray. Place, seam sides down, on parchment-covered rimmed baking sheet; spray with cooking spray. Bake 45 min. or until crisp and golden brown. Serve topped with sour cream.
More about “spinach and feta phyllo parcels recipes”
Time 30m Yield 1 parcel, 2 serving(s) Number Of Ingredients 11 Steps:
Heat oven to 180 degrees. Cut the kumara into very small cubes. place in a saucepan containing the chicken stock and water and cook until tender. Place the cooked Kumara into a large bowel. Retain the stock from the kumara and to it add chopped onion and frozen spinach. Simmer for 2-3 minutes until the spinach has defrosted. Remove from heat and pour spinach and onion mixture into a seive to allow excess water to be squeezed out. Add the spinach and onion to the kumara. Add Garam Masala and 1 tblsp sesame seeds. Mix together. Take 3 sheets of Filo and lay on top of each other. (Use a clean, dry, flat surface). Into the middle of the filo place half the kumara and spinach mixture. Sprinkle over half the sliced olives and half the crumbled feta. Fold the filo like a parcel, sealing the edges with a brush of milk. Brush milk over top af parcel and sprinkle sesame seeds (optional). Place in oven for 30 minutes or until the Filo is Golden brown. I served this with tomato and chive salad.
