Chestnut, Mushroom & Goats’ Cheese Filo Parcels

One of my all time favourite recipes, both to eat and to cook, is spanakopita. It’s a family favourite and I’m convinced my Dad invites me over sometimes just to make him a batch. As ever though, I’m always looking to develop recipes, expand my repertoire and make something new. Therefore I set about trying to create a winter version.

Chestnuts are a totally underrated ingredient in my opinion and we don’t see enough of them. They’re earthy, hearty and pair well with so many different kinds of vegetables. I decided to pair them with mushrooms for added juiciness and I love to throw spinach and onions into most things so in they went too. Winter warmers of the vegetarian variety can be few and far between but I think these are a great one to have in reserve for winter occasions.

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I had a couple of these with some salad for lunch at the weekend and took a few each day for lunch at work throughout the week. They’d make a great starter if you had dinner guests or great nibbles for a party. Best eaten warm I’d give the 10 minutes in the oven to warm through before serving if you’ve pre-made them for an event.

Ingredients

(Makes 14)

1 tbsp coconut oil

Half an onion, finely diced

180g whole roasted chestnuts, diced

100g mushrooms, diced

100g spinach

2 tsps ground nutmeg

Salt and Pepper to season

125g goats cheese

1 tbsp nut oil

180g filo pastry

Method

  1. In a large pan on a medium-high heat melt the coconut oil before adding the onions and chestnuts. Fry gently for a few minutes until onions are softened.
  2. Add the mushrooms and fry for another couple of minutes.
  3. Add the spinach and mix in until completely wilted.
  4. Add the nutmeg and a good pinch of salt and pepper and stir through before crumbling in the goats’ cheese. Ensure the ingredients are all evenly spread throughout the mixture and set aside to cool.
  5. When the mixture has cooled preheat the oven to 180ºC.
  6. Lightly dust a your work surface with flour and cut your filo sheets into strips.
  7. Overlap two strips of filo pastry and spoon around 1-2 tbsp of filling into the corner. Fold the corner in over the filling to meet the far edge forming a triangle shape. Repeat until you reach the end of the strip. Lightly brush the end with a little of the nut oil to seal.
  8. When all of your little parcels are made lightly brush each side with the nut oil and arrange on a baking tray.
  9. Bake for 25 minutes or until lightly golden.
  10. Serve hot with a rocket salad as a starter or as part of a buffet.
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