- 2 TBSP OLIVE OIL
- 1 SMALL ONION, FINELY CHOPPED
- 1 CLOVE GARLIC, CRUSHED
- 200g PACK SPINACH LEAVES
- A HANDFUL OF BASIL LEAVES
- 3 TBSP FLAT LEAF PARSLEY, CHOPPED
- 100g PARMIGIANO REGGIANO, FINELY GRATED
- A LITTLE FRESHLY GRATED NUTMEG
- SALT AND FRESHLY GROUND BLACK PEPPER
- 1 (270g) PACK FILO PASTRY SHEETS
- 1 (270g) PACK FILO PASTRY SHEETS 125g BUTTER, MELTED
PARMIGIANO REGGIANO FILO PARCELS
PARMIGIANO REGGIANO FILO PARCELS
45 min
Ingredients
Method
Heat the oil in a large pan, add the onion and fry until soft, add the garlic for 30 seconds more. Add the spinach leaves, then cover the pan and cook for a few minutes until the leaves are wilted. Stir in the herbs.
Tip the mixture into a large sieve and press out as much liquid as you can. Then return the mixture to the pan and stir in 75g Parmigiano Reggiano, nutmeg and salt and pepper to taste. Leave to cool.
Preheat the oven to 190° C/Fan 170° C/ Gas Mark 5. Unfold the filo pastry. Lay a sheet on the work surface and brush with butter; sprinkle with Parmigiano Reggiano and top with a second sheet of filo. Brush with butter.
Use a pizza cutter to cut the pastry into strips about 5 ½ cm wide. Place a heaped teaspoon of spinach mixture at one end of the pastry, then fold it over to make a triangle. Keep folding to the end of the strip to make a neat parcel.
Repeat this method until the spinach mixture is used.
Brush the filo with any remaining butter, sprinkle with the remaining Parmigiano Reggiano and bake for 20-25 minutes, rotating the trays half way through cooking time, until all are golden brown and crisp. Cool for 10 minutes or so, before serving warm.
Cooking tip: To freeze, place the unbaked parcels on a baking tray and freeze for up to one month, thaw before baking.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
