and Spinach Parcels Veg
HT HD English 45mins
4 Hot Vegetarian
Vegetables Herbs Hors
d'oeuvre Starter Appetiser
Appetizer England British Europe
2 Spring Onions,
1 Egg Yolk
Salt and Black
¼ teasp freshly
4 sheets of Phyllo
Pastry, (about 20 x 20cm/8x 8 inches)
For the sauce
1. Preheat the
oven to 200C, 400F, Gas Mark 6.
2. Remove any
excess water from the spinach and place in mixing bowl together with the spring
onions and egg yolk. Season with salt, pepper and nutmeg and blend thoroughly.
3. Remove the rind
from the cheese and cut into 8 equal sized cubes. Set aside.
4. Cut each sheet
of phyllo pastry into quarters (16 quarters) and brush with a little melted
butter. Cover with a damp cloth whilst you assemble the parcels.
Divide the spinach mixture into 8 portions and place one portion in the centre
of one piece of phyllo pastry. Push a cube of Stilton into the centre of the
spinach filling so that it is completely surrounded by the spinach
Fold over the edges of the pastry to form a parcel, then place, seam side down,
onto another piece of pastry and fold up to enclose the first parcel.
Brush liberally with melted butter on all sides, place on a baking sheet and
cover lightly with damp kitchen paper whilst you make up the remaining parcels.
You will end up with 8 parcels in all.
8. Bake for about
15 minutes until golden brown.
9. Meanwhile, in a
mixing bowl, stir together the yogurt and mint and season with salt and
10. To serve -
transfer the parcels onto individual serving plates, garnish with watercress and
serve the sauce on the side.