Spanakopita Parcels

Spanakopita Parcels

I totally forgot how much I like to eat raw filo pastry dipped in butter. I know it’s a bit wrong but then again, my boss likes to drink double cream from the carton. No judgment.
Anyway, for those of you who don’t know what spanakopita is, it’s a Greek pastry made of buttery layers of filo, stuffed with a spinach and feta filling. Drool. My friend Philippa’s actually been nagging me to make these for years but alas, the occasion has never quite presented itself, until now.
With a big charity event on the horizon and Jamie’s nan’s 82nd birthday that same weekend, I thought this is it, it’s time. So I dramatically whisked myself off to Waitrose (sorry Sainsbury’s, you ain’t near my work) and bought a giant bag of frozen spinach (which then proceeded to defrosted on my lap on the 390 bus home. Nice.)
Back at chez Camden, I did a spot of research and came to the conclusion that these beggars were potentially tricky little customers. So as usual, I chucked all my bamboozling research in the metaphorical bin and decided to wing it.Luckily for me and everyone else at Party on the Pitch, they turned out to be rather delightful as was the party itself.
Every year, this marvellous family music festival takes place in Southam Warwickshire, to help raise money for motor neurone disease. Jamie’s Uncle Simon, tragically died of this degenerative disease back in 2011, but before he did, he was determined to raise awareness and £1,000,000 to help find a cure. Party on the Pitch, is just one of the ways in which money is being raised in Simon’s honour, but if you’re feeling charitable, then a little donation can go a long way. Click here to find out more and to make a donation. Thank you.

 

 

Spanakopita Parcels:
Makes 14 / Takes 45 minutes to prepare / 10-12 minutes to cook
Ingredients:
500g frozen spinach thawed (once thawed, pressed and drained, you should have around 350g)
Half an onion, finely chopped
2 garlic cloves, crushed
2 spring onions, finely chopped
Small handful of dill, chopped
Small handful of Parsley, chopped
300g feta
Salt and pepper
5 sheets of fresh Filo pastry (I used jus-roll filo sheets 270g)
100g unsalted butter

Method:
1. Preheat your oven to 200°C/180°C fan /Gas mark 6.
2. Start by taking your thawed spinach and put a quarter of it into a sieve over a bowl. Using a spoon, squish it down as much as you can to get the moisture out before scraping the spinach into a larger bowl. Repeat this step until you have no spinach left to squeeze.
3. Finely chop half an onion, 2 spring onions, a handful of dill a handful of parsley, 2 crushed garlic cloves and add it to the spinach along with a good pinch of salt and pepper. Give it a good stir. Using your hands, crumble all the feta into the mix and give it another thorough stir.
4. In a small saucepan, heat 100g of butter on a low heat until melted. Put to one side. On a clean surface, lay out two sheets of filo on top of each other. Using a sharp knife, divide the filo into 6 (you don’t need to be too precise about this). You should now have 12 square-ish squares. Stack on top of one another and put to one side.
5. On a chopping board, take one of your squares and brush it with butter right to the edges. Lay the second square on top creating a star shape. Scoop a heaped tablespoon of spinach mix and pop in the middle of your star. Brush with butter right to the edges and then carefully bring all the edges together and pinch the top firmly to seal in the filling, creating a little filo sack. (Treat filo like fabric, it folds like fabric but can tear so be gentle with it.) Pop on a baking tray lined with baking paper.

6. Repeat this process until you have 14 filo parcels (dividing up more filo as you go, see step 6). Pop in the oven and bake for 10-12 minutes until golden brown.

7. Once cooked, remove from the oven and leave to cool on their baking trays for 5 minutes. Transfer carefully to a cooling rack and leave to cool for a further 5 minutes. Serve warm or cool completely and refrigerate. Perfect for any barbecue or picnic.

Spanakopita Parcels

If you’ve had a go at making my spanakopita parcels or any of my recipes, I’d love to hear about it @corrieheale corrie.heale@gmail.com

4 thoughts on “Spanakopita Parcels

  1. I really like the sound of these for our ‘veggi days’, or any time. Definitely going in the recipe collection. As for drinking neat cream, it’s not unusual in Romania but having got over the initial shock I adopted it myself. If too thick to pour eat it with a spoon. I especially like sour cream.

    Liked by 1 person

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