Tasty Spinach Parcels

October 20, 2017

These tasty spinach parcels are easy to make and super simple to sub with different ingredients to suit all  dietary requirements. Serve with yoghurt, chutney and mixed baby salad leaves drizzled with balsamic glaze.


500 g baby spinach washed

1 large shallot finely chopped

3 tbsp plant based Nuttelex for frying and baking

30 g Danish feta

30 g ricotta or goat cheese

30 g tasty cheese

1 dash freshly grated nutmeg

50 g walnuts, half chopped and the other half not

1 tsp sesame seeds

1 tbsp parmesan

3 tbsp egg wash i.e egg that has been thinned with a bit of water or milk, is used to help pastry ends stick and gives a lovely golden brown finish to pastry. For a vegan alternative try 2 tablespoons of almond milk whisked with 1 teaspoon of agave nectar.

12 squares of puff pastry approx 15cm x 15 cm.


1Heat oven to 190C/fan 170C/gas 5.

2Using a thick bottomed frying pan, place generous dollop of Nuttelex in the pan and then add spinach and stir until wilted. Then remove from heat, squeeze out as much liquid as possible and set aside in a separate bowl.

3Add more Nuttelex to frying pan, sauté shallot until clear then add the chopped walnuts (not the whole ones) and fry for 2-3 mins. Take off heat, then place in the bowl with spinach, and now also add the 3 cheeses, and nutmeg. Stir together and season well.

4Take 1 of your pre cut pastry squares, brush one side with melted Nuttelex and place facedown on a parchment paper-lined baking tray.

5On the other side of the pastry square place a spoonful of spinach mix in the centre. Dab small amount of egg wash on each corner of the pastry, then pull each corner up over the filling to the middle to make a parcel shape, and where pastry tips joins gently press and top with ½ walnut. Be careful not to overfill the pastry with filling otherwise you won't be able to seal the parcels or they will burst open when baking.

6Repeat to make remaining parcels. Then brush parcels with remaining egg wash, add sprinkle of sesame seeds and top with a splash of parmesan. Bake in oven for 20 mins or until until golden.

7Let rest for 5 minutes. Then remove from baking tray. Serve hot or cold with yoghurt, chutney and mixed baby salad leaves drizzled with balsamic glaze.