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Greek spinach and feta bites

23 Sep 2017

These little parcels are quick to put together, once you have mastered the folding up of the filo.  Make a big batch and put some in the freezer. They freeze really well and cook from frozen, so next time unexpected friends call round for a glass of wine, you can be sure to impress.

 

Ingredients - makes 18

 

100g baby spinach

12g chopped dill

20g chopped parsley

50g crumbled feta

Grated rind one lemon

1/2 small onion chopped 

3 tbsp pine nuts

Salt and pepper

Filo pastry

Mild oil, such as groundnut or grapeseed
 

Method

 

Wilt spinach, squeeze out excess water and chop and allow to cool.  

 

Soften the onion in a little oil and cool.

 

Mix together the cooled spinach, onion, feta, lemon rind, pine nuts, dill, parsley and seasoning.

 

While working with the filo keep it covered as much as possible with cling film or a damp towel, so it doesn't dry out.

 

Take a sheet of filo and cut into strips approx 5cm wide. You should get 8 strips out of each sheet. Brush with oil.
 

 

Cut small pieces approx 5 x 3cm. Brush with oil and place a small piece on the end of each strip to strengthen it.  

 

Place one teaspoonful of filling on the bottom of a strengthened filo strip. Fold over to make a triangle.  Continue folding up, making triangles - see picture. Oil the finished parcel and place on a baking sheet (or open freeze to use later).  

 

Keep the parcels covered with cling film to stop them drying out.

 

Cook at 190 for 10 minutes until golden brown. Cook frozen parcels for 15 minutes until golden brown.

 

 

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