by guilaine le joncour
Nothing spells summer better than barbecues and picnics in the park. This recipe, inspired by “spanakopita”, otherwise known as spimach and feta pie, is the perfect dish to complement your picnic. I simply love the combination f the fresh mint along with spinach and feta. And while I’ve kept the ingredients simple, it’s possible to add nuts, such as pinenuts, and other herbs into the fold.
preparation: 30 min
cooking time: 15-20 min
makes: 20-25 parcels
ingredients:
500 g spinach
1 large oninon
2 cloves of garlic
large bunch of mint
1 egg
1 egg yoke
250 g feta
pinch of nutmeg
pepper
3-4 Tbsp olive oil
pre-made filo pastry sheets
Preheat the oven at 180°C.
1. Pour the olive oil in a large frying pan over medium heat.
2. Chop the onion in small pieces, add to the pan and fry until translucent.
3. Add the chopped garlic and spinach to the onion and cook until the spinach has wilted. Sprinkle the nutmeg and a good dose of pepper. Drain any excess water and set aside to cool.
4. Chop the mint in small pieces and add to the cooled spinach.
5. Crumble the feta cheese into the spinach and add an egg.
6. Cut the filo pastry in 12cm (5in) squares and use two sheets together. Add a large tablespoon of spinach and feta mixture and close the pastry around it in the form of a parcel.
7. With a brush (or alternatively your finger), cover each parcel with egg yoke. This will give them a lovely golden colour once baked.
8. Place the parcels on a baking tray covered with parchment paper (otherwise they will stick to the bottom) and cook at 180°C for 15-20 minutes until golden brown.
0 Responses to “spinach and feta parcels”