Spinach and Feta Phyllo Pastry Parcels Clementine Buttercup ricotta cheese, pinenuts, pepper, feta cheese, ground cloves and 7 more Filo Pastry Snails Cuisine Fiend Stir the eggs, feta and pine nuts into the cooled spinach mixture with the pesto and season. Repeat with 3 more sheets of filo, brushing each one with oil. Cook, stirring often, until the spinach is soft and all the liquid released has evaporated. Paul Hollywood’s spinach, feta and pine nut parcels. 0.125 - built, managed and maintained by Jason White. Cook till the water from the spinach evaporates. Feta & Spinach Filo Pie Lunch/Dinner Feta & Spinach Filo Pie. Heat the oven to 200C/400F/gas mark 6. For the dough. Season well. 4. These were puff pastry parcels; hand-sized rectangles of warm, salty, soft, buttery goodness. Bake for about 20 minutes. Taken from Paul Hollywood’s Pies & Puds, published by Bloomsbury, Terms & Conditions | Privacy Policy | Cookies. 1/2-1 tsp salt. Mix well. Serve hot or cold. https://www.mydish.co.uk/.../Filo-Parcels-with-Spinach-Feta-and-Pine-Nuts These triangular pasties are based on a Lebanese speciality called fataya and use soft bread dough, rather than pastry, to enclose the filling. Line a buttered 20 x 30cm oblong, deep baking tin with half the filo sheets, brushing each with a little melted butter and leaving the edges over the sides of the tin. Fold the four edges of the pastry in towards the middle to enclose the filling. Moroccan Pumpkin Parcels … 125–150ml water. Content Copyright © MyDish 2018 - ver 1 small leek; 3 cloves garlic; 1 small lemon; 1 Tbsp butter; 500 g frozen spinach (1lb 2oz) 2 eggs; 1/3 cup lite cooking cream (80ml) 3 Tbsp pine nuts; 2 tsp dried oregano, divided; 1/2 tsp ground nutmeg; 150 g feta cheese (5.3oz) 1/3 cup finely grated parmesan (30g) 15 sheets filo pastry (approximately 320g) 3 Tbsp olive oil It should be soft and slightly sticky. Take 1 sheet of filo, brush it with olive oil or melted butter, then top with another layer of filo. Spoon in the filling, then fold over the excess filo to cover the tops. It has also introduced me to new recipes. Keep stirring the spinach so it doesn't burn. Spinach and feta cheese are wrapped in buttery filo pastry before being baked. Chutneys are an amazingly varied array of sweet, tangy or hot condiments. Set aside to cool slightly while you form the parcels. 2 eggs. FILO PARCELS. Using a plate as a guide, cut out 4 circles, 18cm in diameter. DIRECTIONS. pumpkin-feta-and-pine-nut-filo-parcels. You may not need to add all the water or you may need a bit more (depending on the absorbency of the flour). Spinach and ricotta FILO parcel w Couscous Salad (Cranberry and Pumpkin Seed)--this whole thing looks good! Trim the remaining sheets of filo pastry to the size of pie. Pumpkin, Feta and Pine Nut Filo Parcels - Vitasoy. Arrange the rest of the filo sheets … Calories per serving of Spinach and feta filo pastry 109 calories of Filo Pastry 100 grams, (0.33 serving) 88 calories of Feta Cheese, (33.33 grams) 37 calories of Pine Nuts, (0.04 cup) 21 calories of Canola Oil, (0.17 tbsp) 21 calories of Egg, fresh, whole, raw, (0.33 medium) 7 calories of … 1 tbsp. 500 g frozen, whole-leaf (not chopped) spinach; 125 g feta, crumbled; 1½-2 tbsp pine nuts, lightly toasted; 2 Season well. Add the feta cheese to this spinach mixture and mix thoroughly. Spinach & 'Feta' Filo Triangles | VRC | veganrecipeclub.org.uk Cook, stirring often, until the spinach is soft and all the liquid released has evaporated. Add in the spinach and cumin into the pan. … 2 tbsp. Add in the spinach and cumin into the pan. Pine nut, feta, spinach and mint börek. Fold over the edges of the filo sheets to cover the filling and brush with butter. 6. Once done, remove from heat and let it cool. Place another 3 sheets like the first. Trim off any excess and press together again. Place it in a colander set over a bowl to drain and cool slightly. Add just enough double cream to bind, then season well. Slice the onion finely, then gently fry for about 5 minutes over a medium heat, stirring now and then, until lightly browned and softened, then put on a plate to cool. The inspiration for these spinach, feta and pine nut tarts came from Greece, from a holiday we had years ago. Mix thoroughly. 3. 1. Chicken, mozzarella & pesto filo parcels. Follow us to share your creations and discover new ones, too! 1. Makes: 0 Prep Time: 0 hours 0 mins Cook Time: 0 hours 0 mins Ingredients. Ripe and fleshy style showing with bramble and jam notes, perfect for your Sunday roast.

Buy this wine if you like: Classically styled reds with well-structured fruit and tannin. https://www.olivemagazine.com/.../spinach-feta-and-onion-parcels https://www.bbcgoodfood.com/recipes/butternut-squash-spinach-filo-pie Side Recipes Vegan Recipes Filo Parcels Meatless Monday Moroccan Pear Coconut Chicken. 500g frozen spinach, thawed and drained. Brush with melted butter, Top with another sheet of phyllo, brush again with melted butter, then fold in half to make a rectangle. instant yeast. Lightly beat the eggs. 5. 1 tsp. The addition of the roast pumpkin and pine nuts add a sweetness and nuttiness that complements the spinach and feta perfectly. olive oil. If you are serving them cold, leave to cool before doing this. This recipe is also beautifully simple, with the only fiddly work being folding the triangles. Add the vegetable and feta mix to the filo lined tray, and fold in the filo that was draped over the tray edges. These were puff pastry parcels; hand-sized rectangles of warm, salty, soft, buttery goodness. I prefer frozen spinach for this recipe - it's very easy to use and actually produces a less watery mixture. Mix the feta, pine nuts, dill, nutmeg and lemon zest into the cold greens. In a frying pan over a high heat, brown the minced lamb all over before reducing the heat to … https://www.olivemagazine.com/recipes/healthy/spinach-and-ricotta-filo-pie Leave to cool, then add the cheese, pine nuts and mint. Season with salt, pepper and nutmeg. 1 tsp. fine salt. Tip into a bowl to stop them cooking any more from the residual heat from the pan. Cover the filo sheets with a couple of sheets of clean damp kitchen paper to stop them from drying out. We fuelled our trips around the various islands with lots of spinach and feta pastries for lunches. Lay out a sheet of filo pastry on a clean work surface and cut into 7cm wide strips longways. Leave to cool, then add the cheese, pine nuts and mint. Top with another sheet of filo and spray with a little more oil. Advertisement - Continue Reading Below. Pinch the edges of the dough together with your fingers to seal. olive oil, plus extra for kneading. But once you’ve mastered the art of making filo pastry triangles (see video below! For the filling, heat 1 tbsp olive oil in a frying pan. Cook till the water from the spinach evaporates. I prefer frozen spinach for this recipe - it's very easy to use and actually produces a less watery mixture. Ingredients. Trickle a little olive oil onto your work surface and knead the dough on it for a good 5 minutes until it becomes smooth and is no longer sticky. Using a large spoon place a dollop of the pumpkin mixture at the top right-hand corner of the filo strip. Using a plate as a guide, cut out 4 circles, 18cm in diameter. https://www.sbs.com.au/food/recipes/spinach-and-pine-nut-rolls Transfer to a large bowl. They originally hailed from India as a type of preserve as an alternative to the subcontinent�s scarcity of sugar.� Today, chu... keep reading. To turn them out, run a knife about the edge and tip out, but use a cloth as the pots will be really hot. Preheat the oven to 200C. Lightly score the top of the pie with a sharp knife, and sprinkle with sesame seeds. When you are ready to assemble the parcels, heat your oven to 220°C/gas 7 and line a baking tray with baking parchment. Cut long strips of the filo pastry - about 2 inches wide. Unroll the filo; keep under a damp tea towel to stop the sheets drying out. https://www.bbcgoodfood.com/recipes/butternut-squash-spinach-filo-pie Now add the frozen spinach to the pan and turn the heat up high. Brush each on with oil, as before and layer each one on top to make a lid. Top Tip for making Paul Hollywood's Spinach, Feta & Pine Nut Parcels. Add to the bowl with the garlic and season with pepper and a pinch of salt (remember that the cheese will be very salty). Cook, stirring often, until the spinach is soft and all the liquid released has evaporated. Do the same with a second strip, but lay it across the first, in a cross shape. Spinach and feta pie. Brush the base of a large, deep 1.5 litre ovenproof frying pan with olive oil. Add the olive oil and pour in 125ml of the water. 250g strong white bread flour. Add to the bowl with the garlic and season with pepper and a pinch of salt (remember that the cheese will be very salty). Combine spinach, cottage and feta cheeses, pine nuts, egg, garlic and nutmeg in a bowl. Heat the olive oil in a wide frying pan over a low heat, add the garlic and cook gently for a minute or until just starting to colour. These triangular pasties are based on a Lebanese speciality called fataya and use soft bread dough, rather than pastry, to enclose the filling. I've always loved cooking, especially baking, and have collected, adapted and created many recipes over the years. Meanwhile, make the filling. Black pepper to taste. Squeeze spinach dry. Add the spinach to the pan and cook for a couple of minutes, stirring, until it wilts. Cut the filo sheets in half so you have large squares. Take a strip, brush it with oil, then lay it in one of the dishes with the excess hanging equally over either side. We love eating them for lunch or a light dinner served with salad, but they’re also great for breakfast or brunch. Updated: Feb 26. Return to the bowl and cover with cling film. This should roughly take about 7 - 8 minutes. I also sometimes make individual pies in ramekin dishes: Cut the filo into strips roughly the same width as the diameter of the dish. Spoon in the spinach mixture and spread level. Leave it in a warm place for about an hour until doubled in size and puffy. For todays recipe I’ve chosen to share the Spinach Filled Filo Triangles from the Mezze chapter. Eat hot, warm or cold. Add the feta cheese to this spinach mixture and mix thoroughly. By Olivia Haughton. 3 Tbsp olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 1 lb (450g) button or baby bella mushrooms, finely chopped 1 container (7 oz / 198g) Blue Moose pesto, plus more for dipping if desired Lightly spray 1 sheet of filo with oil. Crumble the feta into a bowl, then mix in the chillies, lemon zest and pine nuts. Place 1/6 of the filling into the centre and fold in the sides to form a parcel. You can use olive oil for brushing the filo instead of butter for a more authentic touch. Spanakopita, spinach, feta, and filo! Brush the top layer of filo pastry with the last of the oil. 200g feta cheese, crumbled. To make one large pie: Place a sheet of filo pastry on the baking sheet and brush with some of the olive oil. These little spinach pies are perfect for finger food, and can be made ahead with ease. Baking, Basics, Blog, European, Greek, Mains, Mezze, Recipe, Sides, Snacks Posted on May 31, 2020 July 2, 2020 posted by Chef Kit. The Parmesan over and serve warm, or allow to cool before doing this last the... Take 1 sheet of phyllo on a wire rack suitable vineyards that are then carefully vinified to produce great! For this recipe - it 's very easy to use and actually produces a less watery mixture it,!, egg, garlic and nutmeg in a colander set over a bowl, your. Winemakers select the finest grapes from the residual heat from the pan and cook for a couple of sheets filo... The liquid released has evaporated these were puff pastry parcels ; hand-sized rectangles of warm, salty soft. Made ahead with ease now you can make all kinds of filo, brush it with olive oil,!. Until it wilts for about an hour until doubled in size and puffy is also beautifully,. 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