Little squares of filo pastry topped with a feta, spinach and sundried tomato mixture and scrunched up at the top to make cute little parcels. If you love ‘spanakopitas’ or Greek spinach and feta cheese pie, you’ll love these too!
For the filo parcels
- 200 grams/7 ounces spinach, washed
- 2 spring onions (scallions), washed and finely chopped
- 1 tablespoon chopped dill
- 3 or 4 sundried tomatoes, finely chopped
- 70 grams/2.5 ounces feta cheese, crumbled
- about 20 squares of filo pastry (roughly 12 x 12 cm – I used 4 large sheets of pastry and cut my smaller squares from those, but of course it depends how big your sheets are)
- olive oil for brushing
For the tzatziki
- ½ a cup (140 grams) Greek yoghurt
- ¼ of a medium cucumber, diced finely
- ¼ of a small clove of garlic, minced
- 1 teaspoon chopped dill
- a couple of squeezes of lemon juice
- salt & black pepper to taste
- a drizzle of olive oil (optional – to garnish)
- Preheat the oven to 200C/390F.
- Wilt the spinach in a pan, then squeeze out the water with your hands and place in a medium bowl.
- Add the spring onions (scallions), dill, tomatoes and cheese and set aside.
- Lay a pastry square on a board or clean work surface and brush with a little oil. Lay another square over the top but with the corners crossing the sides of the first square (see picture above) and brush with a little more oil.
- Place about a heaped teaspoon of spinach and feta mixture in the centre of the pastry squares and gather up the sides so that they meet in the middle. Press them together to seal your parcel.
- Place on a baking tray, then repeat until you have made all the parcels. Brush the tops with a little more oil, then bake for 12 to 15 minutes or until the parcels are golden and crispy.
- Meanwhile, make the tzatziki sauce by combining all the main ingredients, then drizzle with a little olive oil if you like.
- Serve the parcels warm with the tzatziki.
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