Spinach & Feta Filo Parcels
1kg frozen spinach
1 onion, finely chopped
300g feta, crumbled
25g dill, chopped
20g mint leaves, chopped
2 eggs, beaten
zest of 1 lemon
250g filo pastry
125g melted butter
Defrost the spinach thoroughly, preferably overnight, and squeeze until very dry. Remove the filo pastry from the fridge and allow to come to room temperature.
Preheat oven to 180°C and line a couple of baking trays with greaseproof paper.
Sauté the onion in the oil until soft. Tip into a large bowl and add the spinach, feta, herbs, eggs, lemon zest, a glug of oil, nutmeg and a little salt. Mix thoroughly.
Lay a filo sheet onto a board (cover the remaining sheets with a damp tea towel to stop them drying out) and cut vertically into 6 equal strips then cut across the middle to give 12 strips. Brush one strip with melted butter, place a teaspoon of the spinach mixture at the bottom and fold over the corner to create a triangle. Keep folding the triangle upon itself, ensuring the points are tucked in to avoid seepage, until all the pastry is used. Transfer to a baking tray and repeat the process with remaining strips.
Bake for 25-30 minutes until golden and crispy.