Spinach, Feta & Sambal Hijau Parcels

Make the Spinach, Feta & Sambal Hijau Parcels Kate made with the help of Ben at Parva Spices.

Makes 2 large pasties or 4 smaller pasties

Ingredients

• A knob of butter
• A pinch of nutmeg
• 300g spinach
• 2 eggs
• 20g pine nuts
• 100g feta, crumbled
• 2 tablespoons sambal hijau
• A sheet of puff pastry cut into 12cm x 12cm squares

Method

1. Preheat oven to 210°C.
2. Line 2 baking trays with non-stick baking paper.
3. Melt the butter in a large saucepan and add the nutmeg. 
4. Wash the spinach in water and then add to the saucepan. Steam for 3 – 4 minutes until wilted. Allow to cool and then use a rolling pin to squeeze out the excess water – keep going until you get every last drop out, nobody likes a soggy bottom! Once done finely chop the spinach.
5. In a medium sized bowl beat one of the eggs lightly. 
6. Stir in the spinach and then crumble in the feta.
7. Add one or two tablespoons of sambal hijau (to taste), season with salt and pepper and give it all one final stir to combine well.
8. Divide the filling between the pastry squares and brush along the edges with the remaining egg (which you’ve also beaten in a small bowl). Fold the squares on the diagonal to enclose the filling in a triangle. Pinch the edges together to seal.
9. Put the parcels on the baking trays and brush lightly with the remaining egg. Bake in the oven for 20-25 minutes, until puffed and golden.
10. Allow to cool for a couple of minutes on a wire rack. Can be eaten hot or cold.

Order a copy of Home Cooked

Back to Escape to the Farm