28 March 2018
Healthy lunchtime parcels

Safari is all about the food! Well, not really, but we like to try and compete with the wildlife in term of expectations and delivery! As the guides provide such wow moments out in the Timbavati, Chef Ryan knows he has to keep up.

This delicious phyllo wrap is a real crowd pleaser, it is small, healthy and uber tasty which basically means it meets the brief! Using locally grown spinach and combining it with a variety of mushrooms, the kitchen has created the perfect vegetarian lunchtime treat. It is easy to make and so there really are no excuses! Go ahead, give it a try!

Spinach and Mushroom Phyllo

Ingredients:

  • 1 bunch spinach
  • 1 packet baby shimeji mushrooms
  • 1 packet white button mushrooms
  • 1 medium white Onion
  • 1 clove fresh garlic (finely grated)
  • 1 tablespoon olive oil
  • 1 tablespoon crème fraiche
  • 1 roll phyllo pPastry
  • 15ml butter (melted) 

Method:

  1. Preheat the oven to 180ᵒC.
  2. Clean the white stems off the spinach and wash thoroughly to remove any traces of sand and dirt. Drain well.
  3. Finely dice the onion and the mushrooms.
  4. Roll the spinach leaves tightly and then slice to make ribbons.
  5. Heat up a pan and sauté the onion, garlic, and mushrooms with the olive oil over high heat until the mushrooms have browned.
  6. Add the spinach and sauté for a further 5 minutes, stirring constantly.
  7. Add the crème fraiche and stir through.
  8. Season to taste.
  9. Unroll the phyllo pastry and cut strips about 8 cm wide.
  10. Place a big spoonful of spinach on the bottom right corner of the pastry.
  11. Fold the bottom right corner over the mixture to form the shape of a triangle.
  12. Now take the bottom left corner and fold straight up and over the filling.
  13. Continue following the triangle shape until you come to the end of the pastry.
  14. Paint the top flap of pastry with some of the melted butter to seal the triangle.
  15. Once all the triangles are complete, paint the tops with the melted butter and bake for 15 – 20 minutes or until the pastry is golden brown and crisp.

 

 

 

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