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Spinach, Feta and Goats Cheese Parcels with Sweet-chilli Chutney


Wonderfully tasteful pastry parcels filled with goodness!

  • Yields: 9 |
  • Rating:

  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 45 mins
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  • 500 g spinach, stalks removed and washed
  • 1 Tbsp (15 ml) butter
  • 1 Tbsp (15 ml) olive oil, plus extra for brushing
  • 1 onion, finely chopped
  • 2 fat cloves garlic, crushed
  • ¼ C (60 ml) finely chopped fresh dill
  • ¼ C (60 ml) finely chopped fresh mint
  • 1 wheel feta cheese, crumbled
  • 100 g Chevin or goat’s cheese, crumbled
  • salt and pepper
  • 1 egg, lightly beaten
  • 1 roll phyllo pastry (7 sheets)
  • 1 C (250 ml) Ina Paarman’s sweet chilli chutney, to serve

Preheat the oven to 180 °C and grease a muffin pan.

Steam the spinach for a few minutes until wilted, then squeeze as much liquid as possible out of the spinach and chop finely.

In a frying pan, heat the butter and oil and sauté the onion and garlic until soft and fragrant. Combine the spinach, fried onion mixture, herbs and cheeses in a large bowl, season well with salt and pepper and then add the egg. Allow the mixture to cool slightly.

Brush each sheet of phyllo with olive oil and divide into 4 squares. Line each muffin cavity with 3 phyllo squares in a radial effect. Generously spoon the mixture into the pastry and fold each one to form a parcel. Brush the tops with a bit more olive oil to secure. Bake for 25–30 minutes or until golden and crispy.

Serve with sweet chilli chutney.