Spinach And Tomato Filo Pastry Parcels Recipe - Allrecipes.com

Spinach And Tomato Filo Pastry Parcels

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Ingredients Edit and Save

Original recipe makes 2 individual pastries Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Thoroughly clean the spinach. Remove stems, and chop. Steam until wilted. Stir fry mushrooms in oil over high heat until browned.
  3. Cut all 4 pieces of phyllo in half. Brush each sheet with melted butter, and put in two piles. In the center of each stack, place first 1/2 of the spinach followed by 1/2 of the feta, mushrooms, and tomato sauce. Bring the sides of phyllo dough around, and to the top of the bundles. Place on baking sheet.
  4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Let stand 5 minutes before serving.
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Reviews More Reviews

Oct 04, 2003

Made this when I had some friends over. I am not the cooking type but it was really easy to follow and it turned out lovely. I made it without the tomato and I used grated soya cheese instead of the feta cheese. It turned out really well and my guests enjoyed it. I will be definately making it again. Next time I might add some crushed garlic in with the spinach.

 
Feb 02, 2009

I made some serious modifications but it was a huge hit at a birthday party I had. 1)I left out the tomato sauce 2) I added garlic 3) I layered it in a casserole dish rather than made the little pockets.

 

6 Ratings

Mar 26, 2005

This was super good with some modifications, the other reviewer is right in that it'd be quite bland as written. Our additions were some garlic and a tomatillo (a little beastie that looks like a small green tomato wrapped in lettuce leaves. uncooked, it tastes quite sour, but once cooked, it has just a little bite).

 
Aug 29, 2002

It was OK. The feta cheese it too rich for me and with only spinach, mushrooms and tomato sauce there wasn't much flavor.

 
Nov 17, 2010

Hard - long - not very good.

 

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Nutrition

  • Calories
  • 437 kcal
  • 22%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 30.4 g
  • 47%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 14.5 g
  • 29%
  • Sodium
  • 1035 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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