Quick & Easy

Herbed spinach and cheese parcels

These little spinach and cheese parcels are very tasty extremely versatile; you can serve them on their own, as a soup accompaniment, or as part of an antipasto platter.
SPINACH AND CHEESE PARCELS
24 Item
45M

Ingredients

Spinach and cheese parcels

Method

Spinach and cheese parcels

1.Preheat oven to 220°C/425°F. Oil oven trays,line with baking paper.
2.Cook spinach in large frying pan until wilted; drain. When cool enough to handle, squeeze excess moisture from spinach. Combine spinach in medium bowl with cheeses, mint and egg; season.
3.Brush 1 sheet of pastry with oil; top with 3 more sheets, brushing each with oil. Cut layered sheets into quarters then cut quarters in half to make eight rectangles. Place 1 tablespoon of cheese mixture in centre of each rectangle. Fold in sides, leaving centre open. Repeat to make a total of 24 parcels.
4.Place parcels on tray; brush with oil.
5.Bake about 15 minutes or until browned lightly.

When working with the first four sheets of pastry, cover remaining pastry with a sheet of baking paper then a damp tea towel to prevent it drying out.You can also make this recipe with silver beet; remove the white stalks and veins first.

Note

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