We all struggle to eat more greens—and this dish makes them taste absolutely delicious! We're currently growing three varieties of spinach on the farm, and we used them all here, along with some fennel fronds in place of dill. These flaky filo parcels are brilliant for a picnic, a snack on the go, or a lunchbox treat. Tasty hot or cold, and easy to shape into handheld triangles just like a classic samosa.
Takes 45 minutesminutes
Serves 6
Ingredients
For the spinach filling
1tbspoil
2large onions
2clovesof garlic
400gfresh spinachabout 6 packed cups
20gfresh mint leavesabout ½ cup, chopped
15gfresh dill or fennel frondsabout ⅓ cup, chopped
Juice of 1 lemon
¼tspground black pepper
For the filo parcels
7sheets of filo pastry270g, thawed if frozen
Extra oil for brushing
Quick-fire cashew feta
150gcashew nutsabout 1 cup
2tbsplemon juice
¾tspsalt
4tbspolive oil
Instructions
Prep and thaw ingredients
Preheat the oven to 180°C (fan 160°C) / 356°F. Thaw the 270g filo pastry if frozen. Peel and finely dice the onions and garlic.
Cook the onions and garlic
Heat 1 tbsp oil in a large non-stick pan over high heat. Add the diced onions with a pinch of salt and cook for 4–5 minutes, stirring regularly. Add the garlic and cook for 2 more minutes.
Add and steam the spinach
Add the spinach, reduce the heat to medium, and cover with a lid. Allow it to steam in its own juices for 6–8 minutes. Then remove the lid and cook uncovered for another 2–3 minutes until most of the liquid has evaporated. The mixture should be as dry as possible.
Season the spinach filling
Finely chop the mint leaves and dill/fennel fronds. Turn off the heat and stir in the herbs, lemon juice, and black pepper. Mix well and leave uncovered to cool fully and release any excess moisture.
Make the quick-fire cashew feta
In a food processor, blend the cashew nuts, lemon juice, salt, and olive oil until smooth and creamy. Adjust seasoning to taste.
Combine the filling
Mix the cashew feta into the cooled spinach mixture until well combined. Taste and adjust with more salt, pepper, lemon juice, or mint if needed.
Assemble the triangle parcels
Cut the filo sheets lengthways into 3 strips per sheet (you’ll have 21 strips total). Keep them covered with a damp tea towel to prevent drying out.
Take one strip and brush lightly with oil. Place 1 heaped tablespoon of filling at one end. Fold the bottom corner up diagonally to form a triangle. Continue folding the triangle along the strip (like folding a flag) until sealed. Repeat with the remaining strips and filling.
Bake the parcels
Place the triangles on a lined baking tray. Brush the tops with a little oil and bake for 20–25 minutes, or until golden and crisp.
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