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Feta, Spinach and Pine-Nut Parcels



Whether you looking for a lunch, dinner, quick snack or something to impress the guests, this recipe is a guarenteed winner, and great for non-meat eaters!
Feta, Spinach and Pine-Nut Parcels
Ingredients
• 100g (3½oz) pinenuts
• 5 free range or organic eggs
• 300g (10½oz) feta cheese
• 50g (1¾oz)
• Cheddar cheese
• 400g (14oz) prewashed baby spinach
• 1 x 270g pack of filo pastry




Method

1. Take the filo pastry out of the fridge and leave to one side. Put the pine nuts into the dry ovenproof frying pan to toast, tossing occasionally, keep an eye on them.

2. Crack 5 eggs into a mixing bowl and crumble in 300g (10½oz) feta and grate in the Cheddar. Add a pinch of pepper, a couple of pinches of dried oregano, zest of 1 lemon and a glug of olive oil for seasoning. Once the nuts are light golden, add them to the egg mixture and mix with a fork, not worrying about texture as it doesn’t have to look perfect at this point.

3. Place the empty frying pan back on the heat, add a little oil (I chose Olive Oil but sunflower, nut and Mazola is fine) and pile in half of the spinach. Gently push and move it around and add more as it wilts down this wont take too long. Make sure it doesn't catch on the bottom and, when there's room, start adding the rest, stirring frequently.

4. Cut sheets greaseproof paper oversized to each individual tray case, rise them all under cold water scrunch them up and rub a little olive oil over them then lay it out into each case. Open your filo pastry and cut into quarters (they should be larger than the individual cases, to fold over the edges once filled). You will need 4-5 sheets per parcel, clumsily lay each sheet in opposite direction to each other don't worry about any cracked bits and carefully push down into the case. Remember to keep stirring the spinach.

5. Once the spinach is really nice and wilted, take the pan off the heat. Add the wilted spinach to the egg mixture and mix in. Carefully fill the individual cases, ensuring the edges don’t spill over. Fold the filo sheets over the top and let them fall where they will. Put the tray on a medium heat on your hob for a couple of minutes to get the bottom nice and brown (5-10 mins, you can check this as you go by lifting the edges of the greaseproof paper to check the bottom of the cases. Once the bottom of the parcels look golden, put the tray into the oven on the top shelf to cook for 10 to 20 minutes, or until golden and crisp, do keep an eye on them, as being small parcels they will cook quicker than a pie.