Spinach and feta filo bundles

    (6)
    40 min

    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.


    12 people made this

    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 

    1. Preheat oven to 180 C / Gas 4.
    2. Thoroughly clean the spinach. Remove stems and chop. Steam until wilted. Stir fry mushrooms in oil over high heat until browned.
    3. 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.
    4. Bake at 180 C / Gas 4 for 25 to 30 minutes. Let stand 5 minutes before serving.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (5)

    by
    13

    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)

    by
    12

    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)

    by
    11

    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)

    Write a review

    Click on stars to rate
    See all 7 collections