Recipes: Spinach, walnut & feta parcels

A Middle Eastern-inspired filo parcel that makes a great alternative to the traditional festive starter

• 400g spinach , washed
• butter
• ½ tsp cinnamon
• 1 ½ tsp cumin seeds , toasted
• 200g feta cheese , crumbled
• 50g walnuts , chopped
• 1 egg , beaten
• 9 sheets filo pastry
• 200ml Greek yogurt
• ½ garlic clove , crushed
• baby salad leaves , to serve
• pomegranate molasses , to serve (optional)

  

  1. Heat the oven to 190C/fan 170C/gas 5. Wilt the spinach in a little butter, then cool, squeeze out any water and chop. Put in a bowl with the cinnamon, 1 tsp of the cumin, feta and walnuts and season really well.
  2. Melt 50g butter in a small pan. Cut the filo sheets in half so you have 18 squareish pieces. Butter 3 sheets on both sides, then lay on top of each other with each one at an angle to make a rough star shape. Put 1⁄6 of the filling in the middle. Bring up the sides and gather together at the top, squeeze or twist to seal firmly. Repeat with the other 5.
  3. Bake for 20-25 minutes until golden and crisp. Mix the yogurt and garlic with the other ½ tsp cumin seeds. Serve with a dollop of yogurt and a few salad leaves. Drizzle over a little pomegranate molasses to finish, if you like.

  PER SERVING

  364 kcalories, protein 14,5g, carbohydrate 20,1g, fat 25,6 g, saturated fat 11,9g, fibre 2,4g, salt 1,61 g