Spinach and Feta Puff Pastry Parcels
Puff pastry parcels are such a festive savory treat, I just love them. You can make them with chard or kale instead of spinach if you want to.
- 20 parcels
- 2 packages of puff pastry (around 10 sheets in each package)
- 14 ounces (around 400 grams) parboiled spinach
- 2 scallions or small leeks
- 10 ounces (around 300 grams) feta cheese
- a bundle of dill
- 2 eggs
These delicious savory puff pastry parcels remind me of Greece. I often make them for our family excursions. They are just as tasty when served cold!
Slice the onion and pan-fry at low heat in a pot greased with butter, until soft.
Chop the spinach and put it in the pot.
Add the finely chopped dill and crumbled feta cheese.
Season with salt and pepper, let the mix cool down.
Add eggs when the contents of the pot are no longer hot.
Thaw the puff pastry, follow the instructions on the box.
Add a generous amount of the filling and close the parcel by pinching the dough together.
Put the parcels on a baking tray, covered with a baking paper.
Turn the oven to 430 degrees (around 220 degrees Celsius) and bake for 15-20 minutes.
Serve the puff pastry parcels with a nice big salad and a cold sauce, for example, yogurt and herbs.
Recipe: Sara Bäckmo
Photo: Maria Fors Östberg