Feta and spinach filo parcels

Ingredients

For 1 serving

• Phyllo dough2
• Feta20 g
• Spinach40 g
• Dillto taste
• Extra virgin olive oil3 g

Contains: gluten, lactose,

Method

1. Heat a conventional oven to 190 °C and line a baking tray with baking paper.
2. Wash the spinach and wilt it in a covered frying pan over medium heat for 2–3 minutes, until soft; drain, let it cool slightly, squeeze hard and chop it.
3. In a bowl mix the spinach with the crumbled feta and chopped dill.
4. Cut the filo pastry into strips about 8 cm wide, keeping the ones you're not using under a damp tea towel so they don't dry out; brush each strip with oil and put a spoonful of filling at one end.
5. Fold the corner over the filling to make a triangle and keep folding in triangles to the end of the strip; brush the outside with oil too.
6. Place the parcels on the tray and bake for 15 minutes, until golden and crisp.