Crisp, golden parcels with a salty, herby filling.
Serves 4 | Preparation: 25 minutes | Cooking: 35 minutes | Total: 70 minutes
Times include any chilling, resting or cooling stated below. Oven temperatures are conventional; reduce by 20°C for a fan oven.
Ingredients
400 g fresh spinach or chard leaves
200 g feta, crumbled
1 small onion, finely chopped
1 egg, beaten
2 tbsp chopped dill or parsley
8 filo pastry sheets
60 g butter or olive oil, melted
1 tbsp olive oil, for frying
¼ tsp black pepper
Method
Soften the onion in the oil, add the spinach and cook until wilted, about 10 minutes. Cool, then squeeze out as much water as possible and chop.
Mix the cooled spinach with the feta and herbs. Taste and season before adding the beaten egg, then mix well. Do not taste the raw egg filling.
Heat the oven to 190°C. Cut each filo sheet into 2 long strips, keeping them covered with a damp cloth. Brush two strips lightly with butter and stack them.
Put a spoonful of filling at one end and fold the corner over to make a triangle, then keep folding along the strip like a flag. Brush with butter and place on a lined tray.
Bake until deep golden and crisp, about 25 minutes. Serve warm.
Variations and substitutions
Make ahead and freeze unbaked; bake from frozen for a few extra minutes.
For a vegetarian dish, choose cheese labelled suitable for vegetarians and check any other packaged ingredients.
Use vegetarian feta, and replace dill with parsley if preferred. For a dairy-free filling, use 200 g crumbled firm tofu with lemon zest and a little extra seasoning.
Homegrown and seasonal produce
Use spinach or the leafy part of chard. Cook thick chard stalks separately until tender, or save them for soup. Squeezing the leaves dry keeps filo crisp.
Storage and freezing
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 5°C or below. Eat within 48 hours. Freeze suitable portions for up to 3 months; defrost in the fridge, use within 24 hours and reheat once until piping hot throughout.
Explore our growing guides and From Garden to Kitchen guide. Plan your next harvest with Your Growing Companion.
Stock photograph illustrating the ingredients or a serving idea.
