Spinach and Feta Parcels
These spinach and feta parcels are the perfect snack and verye easy to prepare.
Servings 25 parcels
Calories 247kcal
Ingredients
- 2 packages puff pastry shop bought about 500 gr or 17.6 oz
- 300 g chopped frozen spinach 10.5 oz - defrosted
- 200 g feta cheese 7 oz - roughly crumbled
- 1 small onion finely chopped
- 2 eggs
- black pepper to season
- 1 tbsp olive oil
Instructions
- Preheat the oven to 175°C or 347°F
- In a small saucepan or frying pan heat up the oil and fry the onions until they begin to soften.
- Add the (defrosted/thawed) spinach to the onions and cook for another 2 minutes.
- Place the spinach in a colander and drain the liquid, by squeezing it out with a spoon. If still too wet, place the mixture in a kitchen towel and squeeze. This is an important step, as you do not want your pastry to end up getting soggy.
- In a separate bowl, whisk one egg until the yolk and egg white are combined. Crumble in the feta. Now add the onion-spinach mixture, season with black pepper and stir until all of the ingredients are completely combined.
- Unroll the puff pastry. With a knife divide the pastry into approx. 10 cm squares.
- Fill each square with approx. 1 tablespoon of spinach feta mixture. Now fold over the sides so you create a triangle shape. With a fork press the edges of the triangle. This give leaves a nice pattern but also ensures the parcel will not come undone while baking.
- Whisk the other egg in a separate bowl and use a brush to coat the triangles with the egg mixture.
- Place the spinach and feta parcels on a lined baking tray and bake for approx. 20 minutes until golden.
- Leave to cool before serving. Serve at room temperature.
Nutrition
Calories: 247kcal | Carbohydrates: 19g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 201mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1460IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg