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Silverbeet and feta parcels

  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings


  • 1 bunch silverbeet, leaves removed, roughly chopped
  • 200g feta, crumbled
  • 1/4 cup fresh mint leaves, roughly chopped
  • 2 eggs, lightly beaten
  • 1 tablespoon lemon juice
  • 12 sheets filo pastry
  • 100g butter, melted
  • 2 teaspoons sesame seeds
  • 6 roma tomatoes, halved
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • Trimmed watercress, to serve


  • 1
    Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper.
  • 2
    Cook silverbeet in boiling, salted water for 2 minutes or until wilted. Refresh in iced water. Drain. Squeeze out excess moisture. Combine silverbeet, feta, mint, eggs and lemon in a bowl. Season with salt and pepper.
  • 3
    Place 1 pastry sheet on a flat surface. Brush with butter. Top with 1 pastry sheet. Brush with butter. Top with 1 pastry sheet. With 1 short end facing you, spoon one-quarter of silverbeet mixture onto pastry sheet 6cm from edge. Fold 1 long side into centre to cover filling. Repeat with remaining long side. Fold end closest to you over filling. Continue folding to form a rectangular parcel. Place parcel, seam-side down, on 1 prepared tray. Brush top with butter. Sprinkle with one-quarter of the sesame seeds. Repeat with remaining pastry, butter, filling and sesame seeds to make 4 parcels.
  • 4
    Place tomato, cut-side up, on remaining prepared tray. Drizzle with oil and vinegar. Season with salt and pepper. Bake parcels and tomato for 20 to 25 minutes or until golden and tomatoes softened. Serve parcels with tomato and watercress.

Source: taste.com.au


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