These delicious little parcels are a great, low fat alternative to tradition spinach & fetta rolls. They are easy to make, can be adjusted to suit your tastes & can be frozen.
They are also super easy to make & require only 1 bowl & 1-2 lined baking tray/s so clean up is quick & easy too!
This recipe is for really basic parcels, you can make them as simple or as complicated as you like.
In our family we like to add red capsicum or corn for a little sweetness.
- 4 cups fresh spinach, chopped
- 200g low fat fetta, crumbled
- 8 pieces fresh filo pastry
- 1 tsp poppy seeds
- 2 tsp milk
- cracked pepper to taste
Pre-heat oven to 180 celcius
In a large bowl place spinach, fetta & cracked pepper & mix until well combined.
Stack 4 sheets of filo pastry flat on a bench.
Place half the spinach mixture across the length of the pastry.
Carefully roll pastry into a log, use milk to seal the pastry.
Cut the log into 3-4 pieces & place on a lined baking tray.
Brush the top of the pastry with milk & sprinkle with poppy seeds.
Repeat the same process with the remaining the ingredients.
Bake in oven for around 20-40 mins or until the pastry is cooked & crunchy.
Eat straight away or place on a rack to cool.
These are particularly good when served with a nice chutney or relish & a side salad.
They will last in the fridge for 3 days or in the freezer for a week.
Serving Size:1 parcel
Amount Per Serving: Calories: 124 Total Fat: 5.5g Saturated Fat: 3.2g Carbohydrates: 1.2g Fiber: 1.2g Sugar: 0.4g Protein: 7.2g