Kumara Spinach And Feta Parcels Food

SPINACH AND FETA PHYLLO PARCELS

Steps:

• Squeeze spinach dry.
• Combine spinach, cottage and feta cheeses, pine nuts, egg, garlic and nutmeg in a bowl. Mix well.
• Season with salt and pepper.
• To make each 'parcel', place a sheet of phyllo on a flat surface.
• Brush with melted butter, Top with another sheet of phyllo, brush again with melted butter, then fold in half to make a rectangle.
• Spoon spinach mixture along one narrow end of the pastry.
• Fold edges in and roll up to encase filling.
• Place parcels on an oven tray brushed with butter.
• Brush parcels with remaining butter.
• Bake at 190°C for 12-15 minutes until golden.

KUMARA, SPINACH AND FETA PARCELS

Steps:

• Heat oven to 180 degrees.
• Cut the kumara into very small cubes. place in a saucepan containing the chicken stock and water and cook until tender.
• Place the cooked Kumara into a large bowel.
• Retain the stock from the kumara and to it add chopped onion and frozen spinach. Simmer for 2-3 minutes until the spinach has defrosted.
• Remove from heat and pour spinach and onion mixture into a seive to allow excess water to be squeezed out.
• Add the spinach and onion to the kumara. Add Garam Masala and 1 tblsp sesame seeds. Mix together.
• Take 3 sheets of Filo and lay on top of each other. (Use a clean, dry, flat surface).
• Into the middle of the filo place half the kumara and spinach mixture.
• Sprinkle over half the sliced olives and half the crumbled feta.
• Fold the filo like a parcel, sealing the edges with a brush of milk.
• Brush milk over top af parcel and sprinkle sesame seeds (optional).
• Place in oven for 30 minutes or until the Filo is Golden brown.
• I served this with tomato and chive salad.

FETA, DATE & SPINACH PASTRIES

Steps:

• Put the spinach in a pan with 2 tbsp water over a low-medium heat and cover. Stir the spinach a couple of times until wilted, about 4 mins, then drain. When cool enough to handle, firmly squeeze the excess water from the spinach with your hands, then roughly chop.
• Heat 10g of the butter and all of the oil in a large frying pan. Add the onion and cook over a medium-low heat until pale and softened. Add the drained spinach and garlic, season and cook for about 5 mins, stirring occasionally. Leave to cool.
• Transfer the spinach mixture to a bowl, then mix in the spring onions, dates, parsley, mint, pine nuts, feta and egg. Season.
• Heat the oven to 190C/170C fan/gas 5. Unroll the filo pastry and cut it into strips 9-10cm wide. Melt the rest of the butter, then brush one strip with some of it before putting another strip on top and brushing that too. Keep the remaining pastry covered with a tea towel as you work. Put two heaped teaspoonfuls of the filling at the end of the strip nearest to you. Fold the bottom corner of the pastry diagonally over the filling, so that what was the bottom edge now meets the right-hand edge of the pastry. Fold over the filled triangle and keep going like this with the whole strip, brushing with butter as you go, until you have a neat triangular filo package. Repeat the process with all the pastry and filling. Brush the top of each one with butter, then put onto baking sheets. Sprinkle with the black sesame seeds and bake for 25-30 mins, or until the pastry is golden brown.