Make them big, make them small. Get the grandkids to help make them, they are delicious for all!
Ingredients (serves two – four large or eight small parcels)
- 1 tablespoon oil
- 1 onion, diced
- 1⁄4 cup (25 grams) pine nuts
- 1 bunch spinach (or silverbeet), washed well, roots and stalks removed, chopped finely
- 1 teaspoon nutmeg
- several generous grinds black pepper
- 100 grams soft feta cheese
- 4–6 sheets filo pastry
- olive oil, for brushing
Preheat oven to 190ºC and line a baking tray with greaseproof paper.
Warm oil in a heavy-based saucepan and sauté onion for five to 10 minutes, or until softened.
Add pine nuts, spinach, nutmeg and black pepper to saucepan and stir until spinach has wilted. (Don’t overcook.)
Add feta and stir through over a low heat until well combined, about one minute.
Separate filo sheets but lay two sheets on top of each other and brush lightly with oil. Cut sheets into strips the size you desire.
Spoon some of the mixture onto bottom left corner, leaving a little border of pastry.
Lift bottom right point of the pastry, fold over filling to the left edge, diagonally across.
Seal edges by brushing lightly with oil and pressing gently. Then fold triangle straight over itself. Continue folding until pastry strip is used. Seal again.
Repeat process for the remaining parcels.
Lightly brush with oil. Cook for 30 minutes or until golden brown.
Veg In by Flip Shelton
Published by Wakefield Press, RRP $12.95