Spinach and Feta Phyllo Parcels

  • Prep Time: 15 mins
  • Total Time: 30 mins
  • Yield: 8parcels
  • About This Recipe

    “From a NZ cookbook….a popular weekend lunch for us now.”

    Ingredients

  • 1 (250g) packages frozen spinach
  • 250gcottage cheese
  • 100gfeta cheese, crumbled
  • 1/2 cuptoasted pine nuts
  • 1egg
  • 2garlic cloves, crushed
  • 1pinchnutmeg
  • salt and pepper
  • 16sheetsphyllo pastry
  • 50gmelted butter
  • Directions

  • 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.
  • Reviews

  • “An excellent filling.The only change to ingredients I made was to use low fat cottage cheese, which doesn’t seem to have made a difference.I made more, smaller parcels as a finger food for my New Year’s Eve party.Instead of using whole phyllo sheets, I cut them in thirds lenghtwise (before folding recommended in step 6) and folded them to make triangles.The parcels disappeared VERY quickly.”

  • “Very similar to spanakopita I have made.Excellent taste!Thanks for posting.”

  • “I changed this slightly, took out the egg, garlic and cottage cheese, and it was delicious!”

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