Cheese and Spinach Filo Parcels

Description

Filo pastry is made of paper-thin sheets of dough, sold ready-made, either chilled or frozen. It can be used to make many different types of pastries and pies, and is very easy to use.
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Ingredients

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Summer
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For the wrapping:

225g/½lb filo pastry

60g/2 oz butter OR 3 tbsp oil, OR half of each

For the filling:

300g spinach (or substitute other leafy greens like kale or chard)

4 spring onions chopped

125g/4oz cottage cheese

125g/4oz Wensleydale or feta cheese

few chopped mint or coriander leaves

black pepper

Methods/steps

  1. Wash the spinach well and steam briefly
  2. Crumble or grate the Wensleydale/feta into a bowl containing the spring onions and cottage cheese.
  3. Squeeze the excess liquid out of the spinach and chop it up.
  4. Add it to the cheese mixture, add the herbs and pepper and  mix to a paste. Season to taste.

To wrap the pastries:

  1. Melt the butter. Put the oil and/or melted fat into a small bowl with a pastry brush.
  2. Using a sharp knife, cut the pastry into strips about 3" X 10" and cover with clingfilm.
  3. Lightly grease a baking tray. Turn oven to 180°C, 375°F, Gas 5.
  4. Take one strip of filo and brush it with melted fat. Put a small teaspoon of filling at one end and roll up, or fold over into a triangle shape.
  5. Put the pastries on baking sheet, brush tops lightly with melted butter/oil. Bake in pre-heated oven for 15-20 minutes, or until golden brown.

Additional Tips

 When using filo pastry, remember the following points:

  • Always defrost completely in its wrapping before use (2-3 hours at room temperature).
  • Once you have removed the pastry from its wrapping it will start to dry out and become brittle and unusable. To avoid this, keep it covered with cling film or a damp tea towel until you need it.
  • Use a sharp knife (not serrated) and a board for cutting filo pastry.
  • If using hot fillings, allow them to cool a little before wrapping with filo.

These pastries can be frozen before they are baked, layered between sheets of clingfilm or baking parchment in plastic boxes. Defrost before baking.

Recipe from:

Erika Adler, Cookery Development Manager, www.bhfood.org.uk