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Recipes from the Behr Kitchen

Spinach-Feta Parcels
Ingredients for 5 people
600g fresh spinach or baby spinach
1 clove of garlic
2 shallots
olive oil
Salt, pepper, nutmeg
1 untreated lemon
6 stems of flat parsley
200g Feta cheese
200g cream cheese
5 leaves of filo pastry (à 30x31cm in chill cabinet)
20 paper muffin cases

Wash the spinach. Peel the garlic and shallots, finely chop or dice. Heat the oil in a pan and sauté the shallots and garlic for about 2 minutes. Add the spinach, cook until wilted and season with salt, pepper and nutmeg. Remove the spinach from the stove. Wash the lemon and finely grate half the peel, add to the spinach and leave to cool.
Meanwhile, wash the parsley, pat dry, remove the leaves and finely chop. Crumble the feta and stir with the cream cheese and parsley into the spinach, again season to taste with salt, pepper and nutmeg.
Cut the pastry sheets into 6 squares and brush with a little olive oil. Put 2 paper muffin cases on top of one another for stability and place 3–4 of the pastry corners slightly offset from one another into each of the muffin cases. Ensure a little of the pastry edge hangs over the side.
Spoon the filling into the middle and fold the pastry edges over the top. Brush with olive oil and bake in a preheated oven (175°C/350°F/fan oven: 150°C/300°F/Gas 4) for 20–30 minutes.
Preparation time
0 Min.