Cheesy spinach parcels

An impressive starter to your meal

  • Prep:20 mins
    Cook:25 mins
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 450
  • fat 27g
  • saturates 11g
  • carbs 42g
  • sugars 2g
  • fibre 2g
  • protein 12g
  • salt 2.22g


  • 225g fresh spinach, washed
  • 1 tbsp groundnut oil
  • 1 large shallot, finely diced
  • 25g walnuts or pine nuts, roughly chopped
  • 75g vegetarian cheddar, grated
  • pinch freshly grated nutmeg
  • 2 tbsp double cream
  • 1 tsp walnut oil
  • 25g butter, melted
  • 12 squares filo pastry, each measuring 16cm x 16cm


  1. Heat oven to 190C/fan 170C/gas 5. Place spinach in a pan and stir over a high heat until wilted. Strain, squeeze out as much liquid as possible, then roughly chop.

  2. Heat oil in a frying pan, sauté shallot until softened. Add walnuts, then fry for 2-3 mins. Remove from heat, stir in spinach, cheese, nutmeg, cream and seasoning.

  3. 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. 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. Brush parcels with remaining butter and oil. Bake for 20 mins until golden.

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