Inspired by: Spanakopita
- All year
Spinach & Feta Filo Parcels
- Serves
- 6
- Portion
- 2 parcels
- Time
- 50 min
- Texture
- Soft filling, crisp pastry
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Kapha (occasional)
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Spinach (palak) | wilted, chopped | 500 g | 2500 g | |
| Feta cheese | crumbled | 120 g | 600 g | |
| Ricotta (whole milk) | ⅔ cup | 150 g | 750 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | dill, mint, parsley | 15 g | 75 g | |
| Nutmeg | pinch | 0.1 g | 0.5 g | |
| Fennel (saunf) | ½ tsp crushed | 1 g | 5 g | |
| Filo pastry | 8 sheets | 200 g | 1000 g | |
| Ghee (cow) | 3 tbsp, melted | 40 g | 200 g | |
| Black pepper | pinch | 0.3 g | 1.5 g |
Method
How to cook it
Step 1: Mix spinach, feta, ricotta, herbs, nutmeg and fennel.
Step 2: Brush filo with ghee; fold into triangles around spoonfuls of filling.
Step 3: Brush tops; bake at 190 °C (375 °F) 25 minutes until golden.
Nutrition
Per serving, estimated
Low salt · 0.9 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromOnion and egg→Tofennel, herbs and ricotta
Appears in
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