Spinach and feta filo bundles
Spinach, mushrooms, passata and feta cheese are encased in a light, buttery and flaky filo pastry. They are perfect served as a starter, for lunch or dinner.
Ingredients
Makes: 2 parcels
- 4 sheets filo pastry
- 2 tablespoons melted butter
- 1 bunch fresh spinach
- 1 tablespoon vegetable oil
- 35g fresh mushrooms, sliced
- 4 tablespoons passata
- 75g feta cheese
Method
Prep:15min ›
Cook:25min ›
Ready in:40min
- Preheat oven to 180 C / Gas 4.
- 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 filo in half. Brush each sheet with melted butter and put in two piles. In the centre of each stack, place first 1/2 of the spinach followed by 1/2 of the feta, mushrooms and passata. Bring the sides of filo pastry around and to the top of the bundles. Place on baking tray.
- Bake at 180 C / Gas 4 for 25 to 30 minutes. Let stand 5 minutes before serving.
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Reviews & ratings
Average global rating:
(6)
Reviews in English (5)
Made this when I had some friends over. I am not the cooking type but it was really easy to follow and it turned out lovely. I made it without the tomato and I used grated soya cheese instead of the feta cheese. It turned out really well and my guests enjoyed it. I will be definately making it again. Next time I might add some crushed garlic in with the spinach. - 17 Feb 2002 (Review from Allrecipes US | Canada)
I made some serious modifications but it was a huge hit at a birthday party I had. 1)I left out the tomato sauce 2) I added garlic 3) I layered it in a casserole dish rather than made the little pockets. - 02 Feb 2009 (Review from Allrecipes US | Canada)
This was super good with some modifications, the other reviewer is right in that it'd be quite bland as written. Our additions were some garlic and a tomatillo (a little beastie that looks like a small green tomato wrapped in lettuce leaves. uncooked, it tastes quite sour, but once cooked, it has just a little bite). - 26 Mar 2005 (Review from Allrecipes US | Canada)
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