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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I love things that come in bag shapes like this, the top gives me something to hold while I chomp away yum! Ingredients:
225 g fresh spinach, washed |
1 tablespoon peanut oil |
1 large shallot, finely diced |
25 g walnuts or 25 g pine nuts, roughly chopped |
75 g vegetarian cheddar cheese, grated |
1/2 teaspoon freshly grated nutmeg |
2 tablespoons double cream |
1 teaspoon walnut oil |
25 g butter, melted |
12 sheets phyllo pastry, each measuring 16cm x 16cm |
Directions:
1. Heat oven to 190°C
2. Place spinach in a pan and stir over a high heat until wilted. Strain, squeeze out as much liquid as possible, then roughly chop.
3. Heat oil in a frying pan, sauté shallot until softened. Add walnuts, then fry for 2-3 minutes Remove from heat, stir in spinach, cheese, nutmeg, cream and seasoning.
4. 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.
5. 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.
6. Brush parcels with remaining butter and oil. Bake for 20 mins until golden.
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