Filled Filo Pastry Parcels

spinach, feta and mint filo pastry parcels and sweet potato feta and onion filo pastry parcels on a slate board

Filo pastry parcels are one of my favourite things to eat. They’re super tasty, filling and great for picnics too! The other great thing is that you can fill them with great veggie options so you get some of your 5 a day without even realising.

I’ve got two different fillings for you to try; spinach, feta and mint parcels and sweet potato, feta and onion parcels.

spinach, feta and mint filo pastry parcels and sweet potato feta and onion filo pastry parcels on a slate board

I was always so scared of using filo pastry. It sounded really difficult and just a bit of a faff! Seeing as even Mary Berry doesn’t make her own filo, I am using shop bought but even that made me a bit nervous.

Filo, even though it can break quite easily, is really forgiving and once you get the hang of it it’s actually super easy!

Spinach, Feta & Mint filo pastry parcels

The first filling is the spinach one. I try and eat as much spinach as I can as it’s a great source of iron and I do get anaemic. Yes, I do use that as an excuse to eat as many of these as I want!

These are super tasty and filling and always remind me of being on holiday in Greece.

FYI, if you have a stoma you might struggle with spinach (I know I did in the first few months after surgery) so I’ve got another filling for you if you do!

Spinach, Feta and Mint Filo Pastry Parcels

Filled filo pastry parcels with spinach, feta, mint and spring onion. Based on a classic greek dish, Spanakopita
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Greek, Mediterranean
Keyword: filo pastry, parcels, pastry, snack time, vegetarian, veggie
Servings: 7 parcels

Ingredients

  • 500 g Spinach about 2 bags
  • 1 bunch spring onions chopped
  • 20 g mint finely chopped
  • 200 g feta cheese break up in hands
  • 1 egg
  • 7 sheets filo pastry
  • butter melted, for using on pastry

Instructions

  • Set the oven to 200 degrees
  • Wilt the spinach. Either steam or put in a bowl in the microwave for 8 minutes. 
    Put in colander and rinse with cold water to cool. Then use kitchen roll or a clean tea towel and press out as much water as possible.
  • add the chopped spring onions, mint and feta cheese to the spinach and mix
  • crack the egg into the spinach mix and mix well till combined
  • Take one sheet of pastry and lie flat (portrait). Brush with butter and then fold in half lengthways
  • Brush again with butter, making sure you get the corners as that’s your glue! 
  • take a large spoonful of the mixture and put in the bottom left corner of your pastry. Take the left corner and fold diagonally to the right, enclosing the filling and making a triangle. Fold again along the upper crease of the triangle. Keep folding until all ends are enclosed and you reach the end of the strip (see attached video!) 
  • Bake in oven for approx 30 minutes or until top is golden brown

Video

Sweet potato, feta & red onion filo pastry parcels

Okay, so the second filling includes sweet potato WHICH I LOVE. Sweet potato is also an anti inflammatory which is always a bonus.

The folding of the parcels is exactly the same so if you struggle (I know I was quite confused at first!) see the video above.

Sweet potato, feta and red onion filo pastry parcels

Filo pastry parcels filled with sweet potato, feta cheese and red onion
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Greek, Mediterranean
Keyword: filo pastry, parcels, pastry, vegetarian, veggie
Servings: 7 parcels

Ingredients

  • 1 large sweet potato grated
  • 200 g feta cheese crumbled
  • 1 red onion finely chopped
  • 400 g Cannelloni beans drained and rinsed
  • 2 cloves garlic finely chopped
  • 1/4 tsp chilli flakes
  • pinch of salt
  • 7 sheets filo pastry
  • butter melted, for using on pastry

Instructions

  • Pre heat oven 200 degrees
  • In a bowl, mix together the sweet potato, feta, red onion, cannelloni beans, garlic, chilli flakes and salt
  • Take one sheet of pastry and lie flat (portrait). Brush with butter and then fold in half lengthways
  • Brush again with butter, making sure you get the corners as that’s your glue
  • take a large spoonful of the mixture and put in the bottom left corner of your pastry. Take the left corner and fold diagonally to the right, enclosing the filling and making a triangle. Fold again along the upper crease of the triangle. Keep folding until all ends are enclosed and you reach the end of the strip (see video above)
  • Bake in oven for approx 30 minutes or until top is golden brown

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spinach, feta and mint filo pastry parcels and sweet potato feta and onion filo pastry parcels on a slate board PINTEREST IMAGE
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