Spinach & Cheese Parcels

Spinach Cheese Parcels

These spinach and ricotta parcels with a refreshing hint of mint are perfect for entertaining or as a cheesy, indulgent snack.


  • 1 bunch English spinach, stems trimmed
  • 2 tbs extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 300g fresh ricotta
  • 150g feta, crumbled
  • 1/2 bunch mint, leaves picked, roughly chopped
  • 2 free range eggs
  • 6 sheets puff pastry, partially thawed
View Method Spinach & Cheese Parcels


  1. Preheat oven to 220°C/200°C fan-forced. Line 3 baking trays with baking paper.
  2. Cook spinach in a saucepan of boiling water for 1 minute or until just wilted. Drain. When cool enough to handle, squeeze out excess liquid. Finely chop spinach.
  3. Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Remove from heat.
  4. Combine ricotta and feta in a large bowl. Add onion, spinach, mint and 1 egg, then stir until well combined. Season with pepper.
  5. Cut each pastry sheet into 4 squares. Place 2 tablespoons of the spinach mixture onto the centre of each square. Brush edges with water. Bring each corner of pastry squares into the centre to form a parcel, pressing edges to seal. Place on trays.
  6. Beat remaining egg in a small bowl. Brush pastry with egg. Bake for 30 minutes or until golden and cooked through. Serve.
View Ingredients Spinach & Cheese Parcels
View Method Spinach & Cheese Parcels
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