So delicious, so easy! Once you’ve mastered this filo parcel technique, there’ll be no end to the tasty fillings you can whip up. This Greek beef, spinach and fetta mix is really something.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
/ Serving 5 people
/ Serving 5 people
baby spinach leaves
Greek spice blend
black sesame seeds(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)
Remove the box of filo pastry from the fridge. TIP: It’s easier to work with at room temperature! Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion. Grate the carrot. Roughly chop the baby spinach leaves. Crumble the fetta cheese. Melt the butter.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion and beef mince and cook for 4-5 minutes, breaking up with a wooden spoon, until browned. Add the carrot and cook for 3-4 minutes, or until softened. Add the Greek spice blend and cook for 1 minute. Add 1/2 of the baby spinach leaves, the fetta and the **salt (use suggested amount) and stir to combine. Remove from the heat.
Divide the filling into 7 portions. Lay 2 sheets of filo pastry flat on a chopping board and place 1 portion of the beef, spinach and fetta filling in the left-centre of the pastry sheet. Fold in the top and bottom edges, then roll into a parcel. Repeat with the remaining 12 sheets of filo and the filling (you should get 2 parcels for each adult and 1 parcel for each child).
Transfer the parcels to the oven tray lined with baking paper and brush with the melted butter. Sprinkle over a pinch of black sesame seeds and place in the oven to bake for 15-20 minutes, or until golden.
While the parcels are baking, dice the cucumber and tomato and transfer to a large bowl. Add 1 tbs of olive oil, the balsamic vinegar and the remaining baby spinach leaves. Toss to coat. TIP: Dress the salad just before serving to prevent soggy leaves.
Divide the beef and fetta filo parcels and the salad between plates.