Feta and spinach filo bundles

  • 45 mins cooking
  • Makes 6 Item
  • Print


Fetta and spinach fillo bundles
  • 350 gram spinach, trimmed
  • 1 tablespoon olive oil
  • 1 (150g) brown onion, finely chopped
  • 2 clove garlic, crushed
  • 1/2 teaspoon ground nutmeg
  • 150 gram feta cheese, crumbled
  • 3 eggs
  • 2 teaspoon finely grated lemon rind
  • 1/4 cup coarsely chopped fresh mint
  • 2 tablespoon finely chopped fresh dill
  • 80 gram butter, melted
  • 6 sheets filo pastry


Fetta and spinach fillo bundles
  • 1
    Boil, steam or microwave spinach until wilted; drain. Refresh in cold water and drain again. Squeeze out excess moisture. Chop spinach coarsely; spread out on absorbent paper.
  • 2
    Heat oil in small frying pan and stir onion and garlic over medium heat until onion softens. Add nutmeg; continue stirring until fragrant. Cool. Combine onion mixture and spinach in medium bowl with cheese, eggs, rind and herbs.
  • 3
    Preheat oven to 200°C (180°C fan-forced). Brush a six-hole (¾-cup/ 180ml) texas muffin pan with a little of the butter.
  • 4
    Brush each sheet of filo with melted butter and fold in half to enclose buttered side. Gently press one sheet into each pan hole. Spoon spinach mixture into pastry cases; fold filo over filling to enclose. Brush with butter.
  • 5
    Bake fillo bundles about 15 minutes. Turn bundles out, top-side up, onto baking-paper-lined oven tray; bake further 5 minutes or until browned lightly. Stand 5 minutes before serving, top-side up.