Ingredients
375g Antoniou Fillo Pastry
1 bunch English spinach, finely chopped
1 teaspoon salt
½ bunch spring onions, finely chopped
½ bunch parsley, finely chopped
½ bunch mint, finely chopped
Cracked pepper
300g Feta cheese, crumbled in chunks
1 Tbsp rice
¾ cup olive oil
Method
For this Fillo Pastry recipe, take your chilled Filo Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature.
Pre heat your oven to 180 deg C fan forced. You will need two 12 hole muffin tins for this recipe.
For the filling
Place the chopped spinach in a bowl, sprinkle with salt and mix. Allow to sit for 10 minutes. Using your hands, one handful at a time, squeeze the excess liquid out of the spinach. Transfer to a large bowl. Add the spring onions, parsley, mint, pepper, Feta cheese and rice to the bowl and mix until well combined.
Assembling the parcels
Brush one sheet of Fillo Pastry with olive oil. Fold the sheet of Pastry in half, for the two short sides of the Pastry to meet. Brush with oil. Cut the sheet in half parallel to the shortest side of the Pastry. Place one piece of Pastry over the other to form a cross shape. Transfer the crossed Pastry to one of the cupcake holes and using your hand push it in. Place two tablespoons of the spanakopita mixture into the tin and scrunch in the overhanging Pastry to seal the spanakopita. Repeat with remaining Fillo Pastry and spanakopita filling.
Bake for 35 minutes or until golden and crispy all over. Allow the spanakopites to sit in the tray for 10 minutes before serving. These can be enjoyed warm or cold and taste delicious served with Tzatziki.
Watch how to make Spanakopita Parcels