So yesterday I decided to have a go at making some Feta & Mint Filo Parcels after having them at a Tapas restaurant a few months ago. Let me tell you they were absolutely divine and relatively easy to make. Would highly recommend if you fancy trying something new. I served them with a simple mixed leave salad with balsamic dressing. So good. I found the recipe here. Next up I'm trying something with Wensleydale or Lancashire Cheese. Enjoy!
For the wrapping:
225g/½lb filo pastry
60g/2 oz butter OR 3 tbsp oil, OR half of each *I used butter*
For the filling:
300g spinach *I only used 150g of baby spinach*
4 spring onions chopped
125g/4oz cottage cheese
125g/4oz Wensleydale or feta cheese
few chopped mint leaves
black pepper *I used white pepper as that's what I prefer*
- Wash the spinach well and steam briefly
- Crumble or grate the Wensleydale/feta into a bowl containing the spring onions and cottage cheese.
- Squeeze the excess liquid out of the spinach and chop it up.
- Add it to the cheese mixture, add the herbs and pepper and mix to a paste. Season to taste.
To wrap the pastries:
- Melt the butter. Put the oil and/or melted fat into a small bowl with a pastry brush.
- Using a sharp knife, cut the pastry into strips about 3" X 10" and cover with clingfilm.
- Lightly grease a baking tray. Turn oven to 180°C, 375°F, Gas 5.
- 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.
- 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.