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Print this Recipe    Spinach Parcels


225 g / 8 oz fresh spinach, washed
1 Tbsp groundnut oil
1 large shallot, finely diced
25 g / 1 oz walnuts or pine nuts, roughly chopped
75 g / 2> oz vegetarian Cheddar, grated
pinch of freshly grated nutmeg
2 Tbsp double cream
1 tsp walnut oil
25 g / 1 oz butter, melted
12 squares of filo pastry, each measuring 16 x 16 cm

Preheat the oven to 190 C / 375 F / gas 5. Wash the spinach,
place in a large pan and stir over a high heat until wilted. Strain
and squeeze out as much of the liquid as possible, using the back
of a spoon, then chop roughly.

Heat the oil in a frying pan and saute the shallot until softened.
Add walnuts and fry for 2 - 3 minutes. Remove from heat and stir
in the spinach, cheese, nutmeg and cream. Season to taste. Set
aside to cool.

Mix the walnut oil with the melted butter, and brush a thin coating
on the top of a piece of filo pastry. Place another piece of pastry
over the top with the corners at a different angle, to form an
eight-cornered star shape, brush with the butter and oil and repeat
with one more piece on top. Place a spoonful of the spinach mixture
in the centre, bring up the corners of the pastry and pinch in the
middle to form a parcel. Repeat to make three more parcels, transfer
to a greased baking tray and brush the outside of each parcel with
the remaining butter and oil. Bake for 20 minutes until golden.

Serves 4


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