Spinach and Feta Filo Parcels

Here’s a recipe I turn to at weekends or when I’m looking to impress  guests without spending hours in the kitchen. These filo parcels require surprisingly little skill to make, yet can look quite professional! Athletes will appreciate them because they’re packed with protein and the spinach is a terrific source of iron, folate and fibre.

Recipe from The Runner’s Cookbook

Serves 4

1 tbsp light olive oil

1 onion, finely chopped

2 garlic cloves, crushed

200g (7oz) baby spinach

200g (7oz) feta cheese

Freshly ground black pepper

4 large sheets filo pastry (each approx. 480 x 255mm)

4 tbsp extra virgin olive oil for brushing

Heat oven to 200C/fan 180C/gas 6. Brush a baking sheet with a little olive oil.

Heat the light-in-colour olive oil in a pan, then fry the onion for 5 mins until softened. Add the garlic, cook for a minute, then add the spinach and cook over a gentle heat (ideally with a lid over the pan) for 2 -3 minutes more until it has wilted.  Remove from heat.

Crumble the feta into a large bowl then add to the spinach mixture, season with freshly ground black pepper then mix well. Extra salt is probably unnecessary as feta is quite salty.

Unfold the filo sheets. Brush each sheet lightly with extra virgin olive oil. Fold in half lengthwise so they are half the length (i.e. 240 x 255mm) , then brush again with oil. Place ¼ of the spinach and feta mixture on the end of each piece, fold a little pastry over the filling, then fold in the edges. Loosely roll to form a large cigar or parcel.

Place on the baking sheet, seam side down. Brush with olive oil, then bake for 15-18 mins until lightly golden and crisp. Serve with roast butternut squash and sweet potatoes.