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Spinach & Violife Greek White Parcels

Spinach & Violife Greek White Parcels are a tantalising fusion of savoury flavours. These parcels boast a delectable combination of vibrant spinach and Violife Greek White vegan cheese, skilfully wrapped in layers of delicate, flaky pastry. ..
Each bite offers a symphony of tastes - the earthy richness of spinach harmonising perfectly with the creamy, tangy notes of Violife Greek White Block vegan cheese.

Spinach & Violife Greek White Parcels are a tantalising fusion of savoury flavours. These parcels boast a delectable combination of vibrant spinach and Violife Greek White vegan cheese, skilfully wrapped in layers of delicate, flaky pastry.

Cooking time20 minutes
Preparation time30 minutes
Servings10 portions

recipe image Spinach & Violife Greek White Parcels

Very Low

INGREDIENTS
PREPARATION

2 x 270 packet of filo pastry
2 x Violife Greek White Block
300 g Young fresh spinach
2 bunches of spring onions (sliced finely)
2 medium onions (diced finely)
1 large garlic clove (crushed)
2 tbsp nutritional yeast
1 tbsp vegetable stock powder
30 g fresh dill (chopped)
30 g flat leaf parsley
30 g fresh mint
1 tsp dried mint
1 fresh lemon (zest & juice)
150 g Flora Plant B+tter Unsalted (melted)
50 g olive oil

Freshly ground black pepper and salt. Season to taste.
Take 50g of the melted Flora Plant B+tter Unsalted and the olive oil and sweat down the spring onions and diced onions until softened, add in the crushed garlic.
Wash and drain the spinach and add to the pan. Wilt the spinach until most of the moisture has evaporated.
Season with salt, pepper, dried mint, stock powder and nutritional yeast.
Add in fresh herbs, lemon zest and remove from the heat, allow to cool for 5 minutes.
Crumble the Violife Greek White block into the mixture. Allow mixture to cool completely.
Take three sheets of filo pastry and bush between each one with the remaining melted Flora Plant B+tter Unsalted.
Cut each stack of three into three long strips. Cut again into two pieces.
Place a tablespoon of the chilled spinach mixture onto the end of the pastry and fold into small triangles.
Brush with more Flora Plant B+tter Unsalted and place onto lined baking sheet.
Chill in the fridge for 30 minutes, then bake in a hot oven approx 200oC for 20 minutes or until golden.