Spinach & Feta Filo Parcels

Serves 4

These are a great way to use the abundance of spinach available in spring. Silver beet leaves can also be used. 

Prep time: 15 minutes
Cook time: 15 minutes
  • 1 onion, diced
  • 1 tablespoon olive oil
  • 1 bunch spinach, washed and chopped
  • Pinch of dried oregano or dill
  • salt and pepper to season
  • 150g feta cheese, crumbled
  • 16 sheets filo pastry
  • Extra virgin olive oil for brushing
  • Sesame seeds to garnish

Preheat the oven 180C.

Heat a sauce pan over a moderate heat and sauté the onions in oil until soft and translucent. Add the spinach, herbs and seasonings. Cover and wilt for a few minutes. Remove lid and continue cooking until the spinach is tender and liquid has evaporated. Remove from the heat to cool then mix through the feta.

Unroll the filo sheets. Take 2 sheets and lay on a clean work surface with the longest edge closest to you. Lightly brush with olive oil and place 2 more sheets on top and brush again. Spread 1/4 of the spinach mixture along the middle of the edge closet to you, leaving enough space so to fold in the sides to meet in the middle. Fold in sides, brush and gently roll up. Lightly brush parcel with oil and place on a baking tray. Repeat with the remaining mixture and filo to make 4 parcels. Sprinkle with sesame seeds and bake for 15 minutes until golden. Serve with spring greens salad.