Cheesy Spinach Parcels
In this recipe, delicate parcels filled with a vibrant combination of wilted spinach, crunchy walnuts, and creamy cheddar are wrapped in crisp filo pastry. The earthy nutmeg and fragrant walnut oil lend a nutty depth to the dish, making each bite a tantalizing mix of flavors and textures. Perfectly golden brown and satisfyingly crispy, these spinach and cheddar filo parcels are a delightful addition to any meal.
— Constant Cookbook
Ingredients
- 225g fresh spinach , washed
- 1 tbsp groundnut oil
- 1 large shallot , finely diced
- 25g walnuts or pine nuts , roughly chopped
- 75g vegetarian cheddar , grated
- pinch freshly grated nutmeg
- 2 tbsp double cream
- 1 tsp walnut oil
- 25g butter , melted
- 12 squares filo pastry , each measuring 16cm x 16cm
Instructions
- Heat oven to 190C/fan 170C/gas 5. Place spinach in a pan and stir over a high heat until wilted. Strain, squeeze out as much liquid as possible, then roughly chop.
- Heat oil in a frying pan, sauté shallot until softened. Add walnuts, then fry for 2-3 mins. Remove from heat, stir in spinach, cheese, nutmeg, cream and seasoning.
- Mix walnut oil with butter. Brush a thin coating on a piece of pastry. Place another piece on top with corners at a different angle, brush with the butter and repeat with one more piece. Place a spoonful of spinach mix in the centre, bring up corners of pastry and pinch in the middle to form a parcel. Repeat to make remaining parcels, then transfer to a greased baking tray. Brush parcels with remaining butter and oil. Bake for 20 mins until golden.
Cook Time
25M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 450 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 42 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 2.22 milligram of sodium
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