These are like a Greek version of a samosa. Absolutely delicious and packed full of iron-rich spinach along with a lovely mix of three cheeses, these parcels make a great starter or work well as part of a meze; they will keep any veggie guests very happy. They work well served warm with some mild tomato relish, or a lightly pickled onion salad, but are also just as tasty served cold. These would really liven up your lunch box or perk up a picnic.
Makes approximately 24 parcels
Ingredients
6 sheets filo pastry
450g spinach
185g ricotta
100g feta
100g goats cheese
50g toasted pine nuts
¼ tsp dried mint
Small handful chopped parsley
Nutmeg, a few good grates ( or ¼ tsp ground nutmeg)
Zest of ½ lemon
1 tsp sea salt
Black pepper
60g melted butter (or ghee)
2 tsp cumin seeds
Sea salt, for sprinkling
Smoked paprika, for sprinkling
Directions
Preheat the oven to 180 degrees C.
Place the spinach in a large colander over the sink. Pour a full kettle over just boiled water over the spinach. Allow the water to drain and the spinach to cool thoroughly. When cooled, squeeze out as much water as humanly possible and then roughly chop and place into a large bowl.
Add the cheeses, pine nuts, mint, parsley, nutmeg and lemon zest to the bowl.
Season well with sea salt and lots of cracks of black pepper.
Taste, and adjust seasoning to suit.
Set aside until ready to use.
Lay a sheet of filo onto your worktop.
Use a pastry brush to lightly brush melted butter over the entire sheet.
Use a sharp knife to cut the sheet lengthways into 3 equal width pieces.
Place 1 tbsp of the spnach and cheese mixture in the top corner of each strip.
Fold the filo strips diagonally, continuing down the length of each filo strip until you have triangular parcels.
Place the parcels onto a lightly greased baking tray.
Repeat with the rest of the filo sheets and mixture.
Brush the top of each parcel with melted butter.
Sprinkle over the cumin seeds and a little sea salt.
Place in the oven and bake for 12 – 15 minutes.
Remove and sprinkle a little smoked paprika over the top of each parcel.
Return to the oven for a further 2-3 minutes, or until beautifully golden and crisp.
Allow to cool slightly before serving, as these are best served warm, rather than hot.
Having a dinner party?
You can cook these parcels up to the 12 minute stage, allow to cool fully and then keep covered at room temperature (or refrigerated) until ready to use.
Place in a preheated oven (180 degrees C) for 5 minutes (8 minutes if they've been refrigerated) to heat through, sprinkle the paprika over and then cook for a further 2 minutes, or until golden.