Spinach, butternut squash and feta filo parcels

Makes 10 to 12 parcels




















Ingredients
6 tbsp olive oil
2 cups butternut squash, diced into 1/2 inch cubes
2 pinches chilli flakes
1 onion, diced
2 cloves garlic, minced
1lb spinach, roughly chopped
1/2 tsp nutmeg, freshly grated
1 packet (1/2 lb) feta, diced into 1/2 inch cubes (Greek feta, not American or French)
1 tbsp coriander seeds, toasted and ground
zest of 1 lemon
4 oz butter, melted
9 sheets filo pastry
1/4 cup fresh thyme, chopped
1/4 cup Italian parsley, chopped
salt and pepper


Directions


Preheat the oven to 375F degrees
Place the butternut squash on a shallow baking trey and coat with half the olive oil.
Sprinkle with salt, pepper and a few chilli flakes
Put in the oven and roast for 30 minutes or until nice and roasted. Remove from the oven and allow to cool.
Heat the olive oil in a large frying pan over a medium heat
Add the onions, garlic and season with a little salt. Saute for a few minutes until soft and translucent.
Add the spinach and season with salt and pepper
Add the nutmeg and chilli and saute until the spinach is wilted
 Set the spinach aside to cool in a colander and squeeze out any excess water. 
It is important to let the spinach cool and drain to avoid soggy filo which would be yukky!
In a medium bowl mix together the spinach, pumpkin, feta, coriander seeds and lemon zest.
Preheat the oven to 375F
 
Unroll the defrosted filo and keep the filo you are not working with, covered with a damp tea towel to avoid it drying out and cracking. 
Take the first sheet of filo and brush with melted butter. Sprinkle with a little thyme and parsley and lay another on top and repeat until you have 3 layers of filo. Cut the filo in half lengthways.
Place 3 good tablespoons of filling at one end near one corner, fold one corner over and keep folding over until you have a neat triangular parcel. If there are any ragged ends, just trim them off.
Place the parcel on a baking tray and repeat until all the filling has been used up.
Brush all the parcels with the melted butter and place in the oven for 20 t0 25 minutes or until golden and crisp.
Check after 15 minutes as it will depend on your oven.
  The parcels can be served warm or cold.
 
 
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