Camden New Journal - Food:Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2009

Spinach, leek and feta pasties
These are great to eat at any time and a good way to get the family to eat their greens. They can be frozen before baking – just take from the freezer and cook from frozen at a slightly reduced temperature oven and for just a little longer.
They are best served hot but can be eaten cold as well.
Cover filo pastry with a damp cloth while using as it dries out very quickly and then it is hard to fold.

Ingredients
Makes 12
1 tbsp olive oil
1 leek, washed well and finely sliced
1 clove of garlic, peeled and crushed
1 onion, peeled and chopped finely
200g spinach, chopped
Splash of white wine
100g feta cheese
2 tbsp parsley, washed and finely chopped
Juice of 1 lemon
Salt and freshly ground black pepper
12 sheets filo pastry
80g butter
Freshly grated nutmeg.

Method
Heat the olive oil in a pan and add the leeks, garlic and onion. Cook for about three minutes or until soft then add the spinach and cook for a further two minutes.
Remove the pan from the heat and crumble in the feta cheese. Add the parsley, lemon juice and season with salt and pepper. Leave to cool.
Preheat the oven to 190C / 375F / gas 5 and line two baking trays with greaseproof paper.
Melt the butter over a low heat in a small saucepan. Place one sheet of pastry on a clean work surface and brush with melted butter. Fold in half lengthways and brush the new top surface with more butter.
Place a tablespoon of the cooled spinach mixture in the bottom left-hand corner of the pastry strip and fold the bottom left corner to the top edge to form a triangle. Now fold the top left corner to the bottom edge and repeat along the strip to form a triangular parcel.
Brush both sides of the parcel with melted butter and sprinkle with a pinch of salt and some freshly grated nutmeg. Place on a baking sheet and repeat with remaining pastry until all the filling has been used. Freeze at this point or bake the parcels for 20 minutes or until crispy and golden brown.

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