FILO PARCELS WITH FETA AND SPINACH

vegetarian

Filo pastry is very delicate and can crack easily if allowed to dry out. Dust lightly with flour and loosely cover with cling film when it’s waiting to be used.

 

Serves 2

  • 1 tablespoon olive oil
  • 1 garlic clove, sliced
  • 250g (8 oz) fresh spinach
  • 2 tomatoes, chopped
  • seasoning
  • 30g (1 oz) butter, melted
  • 4 large sheets filo pastry
  • 125g (4 oz) feta cheese, crumbled
  • 1 teaspoon cornflour
  • 1 tablespoon water

Method

  1. Preheat the oven to 190C,375F, Gas 5. Heat the olive oil in a large frying pan and cook the garlic, spinach and tomatoes together over a fairly high heat for 5 minutes. Season to taste, strain in a sieve, reserving the juices and leave for 10 minutes to cool.
  2. Brush two sheets of pastry with some of the melted butter and place one on top of the other, buttered side uppermost. Cut in half lengthways to give two strips. Place a quarter of the spinach mixture in one corner of each pastry strip and crumble the feta cheese on top.
  3. Fold the pastry and filling over at right angles to make a triangle and continue folding in this way along the strip of pastry to form a neat triangular parcel. Repeat with the remaining pastry and mixture to make four even sized parcels.
  4. Place on a baking sheet and brush with remaining melted butter and bake for 20 minutes until golden and crisp. Meanwhile, blend the cornflour with a tablespoon of water and stir into the reserved juices. Bring to the boil and simmer gently for 2 minutes. Serve the parcels with mashed potato and sauce.