Butternut Squash, Feta and Spinach Filo Parcels

photo 1


  • 500g Organic Frozen Spinach – Defrosted
  • 1 Organic Butternut Squash – Peeled and Cubed
  • 2 Organic Red Onions – Sliced
  • 2 Cloves Organic Garlic – Finely Chopped
  • 200g Organic Feta Cheese – Cubed
  • 2 Organic Eggs – Beaten
  • 5 Sheets Filo Pastry
  • 50g Organic Butter – Melted

Method for Dehydrators

  1. Roast the Butternut Squash in a little oil on 200c/Gas Mark 5 for 45 minutes or until soft and coloured around the edges. Allow to cool. photo 2
  2. Fry the Onion and Garlic until softened. Allow to cool. photo 3
  3. Whilst the Onions, Garlic and Butternut are cooling, squeeze all of the excess water from the defrosted Spinach. photo 4
  4. Place the Spinach, Feta, Roasted Butternut, Fried Onions and Beaten Eggs into a bowl and stir until evenly mixed together. photo 5
  5. Cut each sheet of Filo pastry in half lengthways and place a large tablespoon of the mixture at one end, brush the entire strip with melted butter then fold the bottom corner over the mixture to begin making a triangle and continue up the pastry until all the sides are closed over.  
  6. Brush with a little more melted butter and bake for 20-25 minutes on 200c/Gas Mark 5 or until golden brown.