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. 1 tbsp. Serves 4 Cook 12-15 minutes Ingredients. 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 If you like filo parcels, you might love these ideas. Black pepper to taste. Eat hot, warm or cold. 2. 6. Top with another sheet of filo and spray with a little more oil. 16 - 1 lb (450g) spinach leaves, roughly chopped. Start by preparing the filling. 250g strong white bread flour. Add the spinach, onions, toasted pine nuts and raisins. 500g frozen spinach, thawed and drained. Bbc Good Food Recipes Easy Healthy Recipes Quick Easy Meals Snack Recipes Cooking Recipes Cooking Pork Cooking Ideas Cooking Rice Cooking Turkey. In a medium bowl mix together the pumpkin, feta, egg, salt, chilli flakes and black pepper. Once done, remove from heat and let it cool. Bake in the preheated oven for about 25 minutes, or until the filo pastry crust is a deep golden-brown. Feta and spinach filo pie: Jamie Oliver 4:53 Vegetarian A super quick and brilliantly simple feta and spinach pie which uses layers of filo pastry to give you the most amazingly crispy pie that is perfect for a hot summers day. olive oil. Once done, remove from heat and let it cool. Crumble the feta into a bowl, then mix in the chillies, lemon zest and pine nuts. Easy; May 2018; Easy; May 2018 ; Makes 4; Hands-on time 20 min, oven time 15-20 min These crispy feta and spinach filo pastries – or börek – by Turkish Cypriot chef Hus Vedat are like a magic carpet ride straight back to his childhood, and memories of time spent in the kitchen with his grandmother. 1/2-1 tsp salt. https://www.mydish.co.uk/.../Filo-Parcels-with-Spinach-Feta-and-Pine-Nuts Transfer to a large bowl. Lay out a sheet of filo on a clean work surface and brush with some of the yogurt mixture (keep the remaining filo sheets covered with a damp tea towel so they don’t dry out). These triangular pasties are based on a Lebanese speciality called fataya and use soft bread dough, rather than pastry, to enclose the filling. Start to mix with the fingers of one hand, adding a little more water as you go, gradually incorporating all teh flour from one side of the bowl until you have a rough dough. Transfer the risen dough to a lightly floured surface and deflate it gently, then roll it out to a 5mm thickeness. 150g butter ; Splash of olive oil ; 2 medium onions, finely diced or sliced ; 2 cloves garlic, finely diced or sliced ; 500g (frozen weight) frozen spinach, defrosted and squeezed of excess water ; 220g feta cheese ; 25g grated parmesan ; 80g pine nuts ; Pinch of nutmeg ; Salt and pepper ; 10 sheets of filo pastry But once you’ve mastered the art of making filo pastry triangles (see video below! Spanakopita, spinach, feta, and filo! Mix well. Repeat with 3 more sheets of filo, brushing each one with oil. Brush oil on the last small piece of filo, scrunch it up a little and place on the top. I thought it was about time that I made these delicious chicken, spinach and feta filo parcels again. Chicken, mozzarella & pesto filo parcels. Cover the filo sheets with a couple of sheets of clean damp kitchen paper to stop them from drying out. Keep stirring the spinach so it doesn't burn. 200g feta cheese, crumbled. Mix together, then sprinkle on the nutmeg and season to your taste with salt and freshly ground black pepper (you may find you don’t need salt as the feta can be quite salty). This should roughly take about 7 - 8 minutes. Follow us to share your creations and discover new ones, too! Leave to cool, then add the cheese, pine nuts and mint. For todays recipe I’ve chosen to share the Spinach Filled Filo Triangles from the Mezze chapter. I enjoyed making this mushroom filling and keeping my pies vegetarian. Return to the bowl and cover with cling film. Trim off any excess and press together again. Combine roasted pumpkin, chicken mixture, spinach and feta in a large bowl. Brush one pastry sheet with olive oil and place … Latest Recipes. Brush a round, 20cm loose-based cake tin with a little oil. Fold over the edges of the filo sheets to cover the filling and brush with butter. Brush the base of a large, deep 1.5 litre ovenproof frying pan with olive oil. Brush with the remaining oil and sprinkle with sesame seeds. Dampen the pastry margin with water. Lay out a sheet of filo pastry on a clean work surface and cut into 7cm wide strips longways. Using a large spoon place a dollop of the pumpkin mixture at the top right-hand corner of the filo strip. 1. In a frying pan over a high heat, brown the minced lamb all over before reducing the heat to … Serve hot or cold. The Dourthe N1 range was a pioneer in a new generation of top red Bordeaux wines. Add the vegetable and feta mix to the filo lined tray, and fold in the filo that was draped over the tray edges. Pinch the edges of the dough together with your fingers to seal. Spoon the filling onto the filo pastry base, leaving a border around the edge of about 4cm. Bring the dough up over each side of the triangle of filling, forming a pyramid shape. In another bowl, whisk together the yogurt, milk and olive oil. Using a plate as a guide, cut out 4 circles, 18cm in diameter. Season with salt and pepper. Leave to cool, then add the cheese, pine nuts and mint. 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. Repeat with 2 more squares of filo, brushing each one with oil, and placing one on top of the other. https://www.olivemagazine.com/.../spinach-feta-and-onion-parcels 125–150ml water. Add the feta cheese to this spinach mixture and mix thoroughly. Mix the spinach into the onion and garlic and season with the chilli flakes, salt and freshly ground black pepper. Too good not to share. Cut long strips of the filo pastry - about 2 inches wide. 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 Divide the filling between the circles, forming it into a pyramid shape in the centre. Combine spinach, cottage and feta cheeses, pine nuts, egg, garlic and nutmeg in a bowl. https://www.sbs.com.au/food/recipes/spinach-and-pine-nut-rolls 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. 1. Spoon in the filling, then fold over the excess filo to cover the tops. Take 1 sheet of filo, brush it with olive oil or melted butter, then top with another layer of filo. … 4. I prefer frozen spinach for this recipe - it's very easy to use and actually produces a less watery mixture. Heat the oven to 200C/400F/gas mark 6. Set aside. Filo Parcels Couscous Salad Ricotta Quiche Spinach Foodies Seeds Pumpkin Breakfast. https://eatingideas.com/recipe/recipe-spinach-feta-sundried-tomato-filo-pie Spinach, Feta & Pine Nut 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. Place a 30 x 30 cm (12 in) sheet of pastry on a lightly floured … 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 … Do the same with a second strip, but lay it across the first, in a cross shape. By Rosie Bensberg • 2020-11-18T19:46:57Z. Spoon spinach mixture along one narrow end of the pastry. 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. And now you can make all kinds of filo triangles! Lightly score the top of the pie with a sharp knife, and sprinkle with sesame seeds. Tip into a bowl to stop them cooking any more from the residual heat from the pan. Place another 3 sheets like the first. 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 7. Lay … Take the first filo sheet and brush with melted butter. In a medium bowl mix together the spinach, pumpkin, feta, coriander seeds and lemon zest. Add the olive oil and pour in 125ml of the water. Mix thoroughly. These triangular pasties are based on a Lebanese speciality called fataya and use soft bread dough, rather than pastry, to enclose the filling. Remove from the oven, sprinkle the Parmesan over and serve warm, or allow to cool on a wire rack. Dourthe winemakers select the finest grapes from the most suitable vineyards that are then carefully vinified to produce this great wine. I prefer frozen spinach for this recipe - it's very easy to use and actually produces a less watery mixture. Cook, stirring often, until the spinach is soft and all the liquid released has evaporated. Spinach and feta pie. Preheat the oven to 200C. Season with salt and pepper. These were puff pastry parcels; hand-sized rectangles of warm, salty, soft, buttery goodness. olive oil, plus extra for kneading. 2 tbsp olive oil, plus extra for kneading, 125g Yorkshire Fettle cheese, or feta, crumbled. Moroccan Pumpkin Parcels … Add in the spinach and cumin into the pan. Spoon in the spinach mixture and spread level. Repeat until you have used up the first sheet of filo, then repeat the process with the other sheets of filo and the other dishes. 20g pine nuts; small handful flat-leaf parsley, chopped; METHOD. Squeeze spinach dry. 500 g frozen, whole-leaf (not chopped) spinach; 125 g feta, crumbled; 1½-2 tbsp pine nuts, lightly toasted; 2 DIRECTIONS. To make the dough, put the flour into a large bowl and add the salt to one side and the yeast to the other. Unroll the filo; keep under a damp tea towel to stop the sheets drying out. I prefer frozen spinach for this recipe - it's very easy to use and actually produces a less watery mixture. Pour in the oil and 125 ml of the water. You may not need to add all the water or you may need a bit more (depending on the absorbency of the flour). instant yeast. Spinach & 'Feta' Filo Triangles | VRC | veganrecipeclub.org.uk Cook, stirring often, until the spinach is soft and all the liquid released has evaporated. 100g pine nuts ; 5 eggs ; 300g feta cheese ; 50g grated cheddar cheese ; 1 tsp dried oregano ; zest of lemon ; knob butter ; 400g spinach ; 270g pack of filo pastry ; cayenne pepper ; 1 whole nutmeg ; Tomato salad. Place it in a colander set over a bowl to drain and cool slightly. Taken from Paul Hollywood’s Pies & Puds, published by Bloomsbury, Terms & Conditions | Privacy Policy | Cookies. Meanwhile, make the filling. Season well. Feta & Spinach Filo Pie Lunch/Dinner Feta & Spinach Filo Pie. The inspiration for these spinach, feta and pine nut tarts came from Greece, from a holiday we had years ago. I’m a sucker for a good pastry dish (see my vegan puff pastry for evidence), and the mere mention of spinach, lemon and pine nuts was enough for me to be immediately attracted to this dish.. 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