Best 3 Spinach And Tomato Filo Pastry Parcels Recipes
For a delightful and easy-to-make appetizer or snack, consider crafting irresistibly flaky spinach and tomato filo pastry parcels. These parcels are a symphony of flavors, with the spinach offering a vibrant green hue and a subtle earthy taste, while the tomato adds a tangy sweetness that perfectly complements it. Encased in layers of golden-brown filo pastry, these parcels are a delightful treat sure to please your taste buds. With just a few simple ingredients and some basic culinary skills, you can whip up these delectable parcels in no time.
Let's cook with our recipes!
CHEESY SPINACH PARCELS
An impressive starter to your meal
Provided by Good Food team
Categories Buffet, Dinner, Snack, Starter
Time 45m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/fan 170C/gas 5. Place spinach in a pan and stir over a high heat until wilted. Strain, squeeze out as much liquid as possible, then roughly chop.
- Heat oil in a frying pan, sauté shallot until softened. Add walnuts, then fry for 2-3 mins. Remove from heat, stir in spinach, cheese, nutmeg, cream and seasoning.
- Mix walnut oil with butter. Brush a thin coating on a piece of pastry. Place another piece on top with corners at a different angle, brush with the butter and repeat with one more piece. Place a spoonful of spinach mix in the centre, bring up corners of pastry and pinch in the middle to form a parcel. Repeat to make remaining parcels, then transfer to a greased baking tray. Brush parcels with remaining butter and oil. Bake for 20 mins until golden.
Nutrition Facts : Calories 450 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 2.22 milligram of sodium
SPINACH AND TOMATO FILO PASTRY PARCELS
These take a little time, but are worth the effort.
Provided by Christine L.
Categories Greek Recipes
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Thoroughly clean the spinach. Remove stems, and chop. Steam until wilted. Stir fry mushrooms in oil over high heat until browned.
- Cut all 4 pieces of phyllo in half. Brush each sheet with melted butter, and put in two piles. In the center of each stack, place first 1/2 of the spinach followed by 1/2 of the feta, mushrooms, and tomato sauce. Bring the sides of phyllo dough around, and to the top of the bundles. Place on baking sheet.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 30.1 g, Cholesterol 68.4 mg, Fat 30.4 g, Fiber 5.9 g, Protein 14.5 g, SaturatedFat 15.2 g, Sodium 1035.3 mg, Sugar 3.3 g
SPINACH AND TOMATO FILO PASTRY PARCELS
These take a little time, but are worth the effort.
Provided by Christine L
Categories Greek Recipes
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Thoroughly clean the spinach. Remove stems, and chop. Steam until wilted. Stir fry mushrooms in oil over high heat until browned.
- Cut all 4 pieces of phyllo in half. Brush each sheet with melted butter, and put in two piles. In the center of each stack, place first 1/2 of the spinach followed by 1/2 of the feta, mushrooms, and tomato sauce. Bring the sides of phyllo dough around, and to the top of the bundles. Place on baking sheet.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 30.1 g, Cholesterol 68.4 mg, Fat 30.4 g, Fiber 5.9 g, Protein 14.5 g, SaturatedFat 15.2 g, Sodium 1035.3 mg, Sugar 3.3 g
Tips:
- Choose the right filo pastry: Look for filo pastry sheets that are thin and pliable, and avoid sheets that are too thick or brittle.
- Thaw the filo pastry properly: If the filo pastry is frozen, thaw it in the refrigerator overnight or at room temperature for at least 30 minutes before using. This will help prevent the pastry from cracking or tearing.
- Keep the filo pastry covered: Filo pastry can dry out quickly, so keep it covered with a damp cloth or plastic wrap while you are working with it.
- Brush the filo pastry with oil: Before assembling the parcels, brush each sheet of filo pastry with melted butter or oil. This will help prevent the pastry from sticking together.
- Don't overfill the parcels: Overfilling the parcels will make them difficult to fold and seal properly. Aim to fill each parcel with no more than 1/4 cup of filling.
- Fold the parcels tightly: Fold the parcels tightly to prevent the filling from leaking out. You can use a variety of folding techniques, such as the triangle fold, the square fold, or the envelope fold.
- Bake the parcels until golden brown: Bake the parcels in a preheated oven until they are golden brown and crispy. The baking time will vary depending on the size and thickness of the parcels.
Conclusion:
Spinach and tomato filo pastry parcels are a delicious and versatile appetizer or snack. They are easy to make and can be filled with a variety of fillings, making them a great way to use up leftover vegetables or meat. Serve the parcels warm with your favorite dipping sauce, such as tzatziki sauce or marinara sauce.
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