Spinach And Tomato Filo Pastry 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.

SPINACH AND TOMATO FILO PASTRY PARCELS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Thoroughly clean the spinach. Remove stems, and chop. Steam until wilted. Stir fry mushrooms in oil over high heat until browned.
• Cut all 4 pieces of phyllo in half. Brush each sheet with melted butter, and put in two piles. In the center of each stack, place first 1/2 of the spinach followed by 1/2 of the feta, mushrooms, and tomato sauce. Bring the sides of phyllo dough around, and to the top of the bundles. Place on baking sheet.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Let stand 5 minutes before serving.

SPINACH AND TOMATO FILO PASTRY PARCELS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Thoroughly clean the spinach. Remove stems, and chop. Steam until wilted. Stir fry mushrooms in oil over high heat until browned.
• Cut all 4 pieces of phyllo in half. Brush each sheet with melted butter, and put in two piles. In the center of each stack, place first 1/2 of the spinach followed by 1/2 of the feta, mushrooms, and tomato sauce. Bring the sides of phyllo dough around, and to the top of the bundles. Place on baking sheet.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Let stand 5 minutes before serving.

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.