Looking to try a new appetizer recipe. Spinach and Feta Filo Pastry Parcels is wonderful. The cheese appetizer recipe pairs with white wines, including Pinot Grigio and White Burgundy. Enjoy! #cheese appetizer recipes, #appetizer recipes #vegetarian appetizer recipes
Ingredients
- 4oz readymade filo pastry
- 1lb fresh spinachstalks removed
- 5tablespoons olive oil
- 1/4cup butter
- 1/2mdium onionchopped
- 2small garlic clovescrushed or chopped
- 1small bunch pasrsleyfinely chopped
- 1teaspoon rosemarychopped (or dried)
- 1teaspoon Fresh Thymechopped (or dried
- 1each egg
- 4oz feta cheesecrumbled
- salt and freshly ground black pepper
- 1pinch nutmeg
- parselyto garnish
Instructions
- Rinse the spinach in cold water, squeeze dry in a tea towel, and finely chop. Put the spinach into a dry non-stick skillet. Stir on high heat for approximately 2 minutes. In another pan, heat 1 tablespoon of the olive oil and add the onion. Cook gently. Add the garlic and stir for 40 seconds. Stir in all the herbs. Remove the skillet from the stove. Whip the egg in a bowl and add the crumbed feta cheese. Add the spinach and season with salt, pepper and nutmeg.
- To make the parcels, heat 4 tablespoon of olive oil with 4 tablespoons butter on low heat until the butter has melted. Take out one sheet of pastry at a time, keeping the remaining sheets wrapped in a damp tea towel to prevent drying out.
- Brush each pastry square 2 1/2 x 2/1/2 inch with the butter/oil mixture. Place 1 teaspoon of filling in the middle and fold over one of the edges. Brush with the butter/oil mixture. Now fold opposite edge to overlap the first edge. Brush with the oil mixture again. Fold over a third edge (at right angle to) and brush again. Then fold over the last edge, but in the opposite direction downwards, so that the filling is covered by the same amount of pastry layers on all sides.
- Bake the pastries for approximately 30 minutes at 175ºC/325ºF until they are golden brown. They can be prepared a day ahead but should be baked just before serving. Decorate with a parsley leaf.
Recipe Notes
Pairs with white wines, including Pinot Grigio and White Burgundy.
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