Healthy lunchtime parcels
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:
- Preheat the oven to 180ᵒC.
- Clean the white stems off the spinach and wash thoroughly to remove any traces of sand and dirt. Drain well.
- Finely dice the onion and the mushrooms.
- Roll the spinach leaves tightly and then slice to make ribbons.
- Heat up a pan and sauté the onion, garlic, and mushrooms with the olive oil over high heat until the mushrooms have browned.
- Add the spinach and sauté for a further 5 minutes, stirring constantly.
- Add the crème fraiche and stir through.
- Season to taste.
- Unroll the phyllo pastry and cut strips about 8 cm wide.
- Place a big spoonful of spinach on the bottom right corner of the pastry.
- Fold the bottom right corner over the mixture to form the shape of a triangle.
- Now take the bottom left corner and fold straight up and over the filling.
- Continue following the triangle shape until you come to the end of the pastry.
- Paint the top flap of pastry with some of the melted butter to seal the triangle.
- 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.
