Next, scatter the Feta over the spinach, then sprinkle over the pine nuts. Stir the eggs, feta and pine nuts into the cooled spinach mixture with the pesto and season. Pour in the oil and 125 ml of the water. Trim the remaining sheets of filo pastry to the size of pie. These triangular pasties are based on a Lebanese speciality called fataya and use soft bread dough, rather than pastry, to enclose the filling. Brush 2 filo sheets with oil … 500g frozen spinach, thawed and drained. 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. https://www.bbcgoodfood.com/recipes/butternut-squash-spinach-filo-pie Add to the bowl with the garlic and season with pepper and a pinch of salt (remember that the cheese will be very salty). Place it in a colander set over a bowl to drain and cool slightly. Layer 3 sheets of Add the olive oil and pour in 125ml of the water. Brush 2 filo sheets with oil (see tip), then overlap side by side in the base of the pan so they drape over the sides. Eat hot, warm or cold. Spanakopita, spinach, feta, and filo! By Olivia Haughton. And now you can make all kinds of filo triangles! Do the same with a second strip, but lay it across the first, in a cross shape. Bring the dough up over each side of the triangle of filling, forming a pyramid shape. Set aside to cool slightly while you form the parcels. Put the spinach parcels on the prepared baking tray and bake for 12-15 minutes until golden. Heat the oven to 200C/400F/gas mark 6. The inspiration for these spinach, feta and pine nut tarts came from Greece, from a holiday we had years ago. https://www.olivemagazine.com/recipes/healthy/spinach-and-ricotta-filo-pie Lightly beat the eggs. #enjoywithvitasoy fine salt. Baking, Basics, Blog, European, Greek, Mains, Mezze, Recipe, Sides, Snacks Posted on May 31, 2020 July 2, 2020 posted by Chef Kit. Once done, remove from heat and let it cool. Using a plate as a guide, cut out 4 circles, 18cm in diameter. You may not need to add all the water or you may need a bit more (depending on the absorbency of the flour). Meanwhile, make the filling. These triangular pasties are based on a Lebanese speciality called fataya and use soft bread dough, rather than pastry, to enclose the filling. https://www.mydish.co.uk/.../Filo-Parcels-with-Spinach-Feta-and-Pine-Nuts Take 1 sheet of filo, brush it with olive oil or melted butter, then top with another layer of filo. To make the dough, put the flour into a large bowl and add the salt to one side and the yeast to the other. 6. 28/10/2013 Paul Hollywood's spinach parcels . Serves : 4. When you are ready to assemble the parcels, heat your oven to 220°C/gas 7 and line a baking tray with baking parchment. Here’s my super easy filo parcel filling: just mushrooms, scallions/spring onions, spinach, parsley, dried herbs and flavoured cream cheese . 1. Brush the base of a large, deep 1.5 litre ovenproof frying pan with olive oil. I also sometimes make individual pies in ramekin dishes: Cut the filo into strips roughly the same width as the diameter of the dish. Chutneys are an amazingly varied array of sweet, tangy or hot condiments. These were puff pastry parcels; hand-sized rectangles of warm, salty, soft, buttery goodness. These were puff pastry parcels; hand-sized rectangles of warm, salty, soft, buttery goodness. Pine nut, feta, spinach and mint börek. Cook till the water from the spinach evaporates. a recipe for feta, sun-dried tomato and spinach filo pastry pie A delicious filo pie with spinach, butternut squash, feta, pine nuts & sundried tomatoes Monday, October 28, 2019 For me, this is the perfect pie- light flaky filo pastry filled with roasted butternut squash, … Crumble the feta into a bowl, then mix in the chillies, lemon zest and pine nuts. Serves 4 Cook 12-15 minutes Ingredients. Place a 30 x 30 cm (12 in) sheet of pastry on a lightly floured … Ingredients. Lay … Cut the filo sheets in half so you have large squares. Combine roasted pumpkin, chicken mixture, spinach and feta in a large bowl. Pumpkin, Feta and Pine Nut Filo Parcels - Vitasoy. Brush each on with oil, as before and layer each one on top to make a lid. Makes Ten Parcels Ingredients . These chicken, spinach and feta filo parcels are so delicious and a perfect mid week meal, such a great way to use up leftover cooked chicken. Dourthe winemakers select the finest grapes from the most suitable vineyards that are then carefully vinified to produce this great wine. You can use olive oil for brushing the filo instead of butter for a more authentic touch. To make one large pie: Place a sheet of filo pastry on the baking sheet and brush with some of the olive oil. Place 1/6 of the filling into the centre and fold in the sides to form a parcel. Mix well. Moroccan Pumpkin Parcels … 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. Spinach and feta cheese are wrapped in buttery filo pastry before being baked. Crumble the feta into a bowl, then mix in the chillies, lemon zest and pine nuts. Season and stir through the pine nuts and parsley. Using a large spoon place a dollop of the pumpkin mixture at the top right-hand corner of the filo strip. To make the dough, put the flour into a large bowl and add the salt to one side and the yeast to the other. To turn them out, run a knife about the edge and tip out, but use a cloth as the pots will be really hot. 1 tsp. For todays recipe I’ve chosen to share the Spinach Filled Filo Triangles from the Mezze chapter. 1 cup pine nuts. 1 tsp. Pumpkin, Feta and Pine Nut Filo Parcels - Vitasoy. Start by preparing the filling. instant yeast. Spinach and Feta Phyllo Pastry Parcels Clementine Buttercup spinach, salt, pinenuts, egg, ricotta cheese, Parmesan cheese and 6 more Spiced Quorn Filo Pastry Parcels Neil's Healthy Meals Add in the spinach and cumin into the pan. Paul Hollywood’s spinach, feta and pine nut parcels. In another bowl, whisk together the yogurt, milk and olive oil. But once you’ve mastered the art of making filo pastry triangles (see video below! I prefer frozen spinach for this recipe - it's very easy to use and actually produces a less watery mixture. Take the first filo sheet and brush with melted butter. I prefer frozen spinach for this recipe - it's very easy to use and actually produces a less watery mixture. Now add the frozen spinach to the pan and turn the heat up high. Using a plate as a guide, cut out 4 circles, 18cm in diameter. The Dourthe N1 range was a pioneer in a new generation of top red Bordeaux wines. 3. 7. Fold over the edges of the filo sheets to cover the filling and brush with butter. Spoon in the filling, then fold over the excess filo to cover the tops. Brush 1 square with rapeseed oil and lay into the work surface. Arrange the rest of the filo sheets … 0.125 - built, managed and maintained by Jason White. For the filling, heat 1 tbsp olive oil in a frying pan. Add the spinach to the pan and cook for a couple of minutes, stirring, until it wilts. Return to the bowl and cover with cling film. 2 eggs. It should be soft and slightly sticky. Season with salt and pepper. Toast the pine nuts in a dry frying pan on a medium heat, for about 2 minutes until toasted, tossing them about as they start to brown. , cut out 4 circles, forming a pyramid shape in the to! 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