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Spanakopita parcels


Makes: 12
timePrep time: 30 mins
timeTotal time:
Spanakopita parcels
Recipe photograph by Maja Smend
A Greek classic, this recipe uses the Cypriot method of salting the spinach to wilt it instead of cooking, which helps avoid the risk of soggy pastry

Makes: 12
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
159Kcal
Fat
10gr
Saturates
3gr
Carbs
11gr
Sugars
1gr
Fibre
1gr
Protein
7gr
Salt
0.8gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 2 x 260g bags young spinach
  • 1 bunch spring onions, thinly sliced
  • 2 tsp fine sea salt
  • 2 large eggs, beaten
  • 1 x 20g pack dill, finely chopped
  • 1 x 30g pack flat-leaf parsley, leaves picked and chopped
  • 2 garlic cloves, crushed
  • zest of ½ lemon
  • 200g feta, crumbled - use vegetarian feta cheese, if required
  • 6 large sheets of filo pastry, defrosted (we used Jus-Rol)
  • 4 tbsp olive oil
  • 1 tbsp sesame seeds, to sprinkle

Step by step

Get ahead
Freeze the uncooked parcels. Bake for 30-35 minutes from frozen.
  1. Put the spinach and spring onions into a very large mixing bowl (or a big pan). Sprinkle with the salt then go in with your hands and start scrunching everything together well. Once it is well-mixed, leave it for 5 minutes, then scrunch again (it will have already wilted down quite a bit) and then put it in a colander and leave it to drain for at least 30 minutes.
  2. Combine the eggs, dill, parsley, garlic, lemon zest and feta in a bowl. Press the spinach down well again to extract any remaining liquid, then add to the feta mixture with some freshly ground black pepper (no salt though) and mix well.
  3. Preheat the oven to 200°C, fan 180°C, gas 6. Unroll the filo, stack up the sheets and cut in half lengthways. Cover with a clean damp towel so that the pastry won’t dry out. Working with one strip of filo at a time, brush all over with olive oil then fold in half lengthways. Spoon roughly a twelfth of the filling on the corner nearest you at one end of the strip. Fold the corner over the mixture to make a triangle, then continue folding (like a flag). The filo should completely enclose the filling by the time that you reach the far end.
  4. Place on a greased baking tray then repeat until all the filo and filling are used up. Brush a little more oil over each parcel and scatter with the sesame seeds. Bake for 20-25 minutes until golden and crisp. Cool slightly before serving.

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