Feta, Ricotta & Spinach Parcels

Feta, Ricotta & Spinach Parcels

It’s going to be another beautiful weekend in the High Country and the perfect weather to rug up, pack a picnic and enjoy the great outdoors.

Pop some of these in your basket with a bottle of Tobacco Road 2019 Sauvignon Blanc and you’re set.

Feta, Ricotta & Spinach Parcels

Ingredients:
1 tablespoon olive oil
1 medium onion, finely diced
2 garlic cloves, crushed
250g frozen spinach, thawed
250g fresh ricotta
100g feta, crumbled
1/4 cup fresh dill, chopped
1/4 cup fresh mint, chopped
2 eggs, lightly whisked
10 sheets filo pastry
40g butter, melted

Method:
Preheat oven to 200 degrees celsius.
Heat olive oil in a frypan, fry diced onion until translucent.
Add garlic & continue to fry but do not let it catch.
Use your hands to squeeze out as much excess liquid from the spinach as possible.
Add to the frypan & cook through. Let cool.
In a bowl, place ricotta, feta, dill, mint, garlic, egg.
Add cooled spinach mix. Season with salt & pepper.
Grease small muffin/cupcake pans (12 per tray).
Use a sharp knife to cut the fill into roughly 6cm squares.
Brush a filo square with butter & top with another filo square, continue until 4 sheets thick.
Line muffin pans with the filo pastry.
Spoon the spinach filling among the lined pans. Brush exposed edges of pastry with melted butter and fold inwards.
Bake in pre-heated oven for approximately 15 minutes or until golden brown & just set.
Serve warm.

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