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Goats’ cheese and spinach filo parcels
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1 large onion, finely chopped
1 tbsp olive oil, plus 5 tbsp for brushing
2 garlic cloves, finely chopped
260g pack spinach
50g blanched hazelnuts, toasted
½ x 25g pack mint, leaves chopped
150g essential Waitrose French soft goats’ cheese
1 lemon, zest
4 sheets filo pastry
1 tbsp sesame seeds
smoked paprika, for sprinkling
1. Preheat the oven to 200˚C, gas mark 6. Sauté the onion in 1 tbsp oil for 10 minutes; add the garlic and cook for 2 minutes more.
2. Put the spinach in a colander and pour over a full kettle of boiling water. Drain and cool. Squeeze out any excess water, chop and stir into the onion. Chop the nuts and stir into the mixture with the mint, goats’ cheese and lemon zest; set aside.
3. Lay 1 filo sheet on a board, fold in ½ and brush with oil (cover the remaining sheets with a damp tea towel). Put ¼ the mixture along the bottom edge of the sheet, fold the sides in and roll up like a fat cigar. Transfer to a baking tray and brush with more oil; repeat with the remaining filo.
4. Scatter over the sesame seeds; bake for 15-18 minutes. Sprinkle with paprika and bake for 2-3 minutes more before serving.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in May 2015.