Spinach and Fetta Parcels

OK, there's nothing new at all in these; in fact I got most of the recipe from a packet of puff pastry sheets. If you're fussy about this sort of thing, spinach and fetta is something of a cliche, but so is bacon and eggs.

Your average baking sheet is going to have room for about fourteen of these and I reckon I can easily make my way through about 4-5, especially taking into account the sample straight from the oven which isn't normally counted. (See, Where do calories come from?)

You'll need

• 3 sheets puff pastry - about 150g rolled out to 220mm square.
• 150 - 200g cooked spinach, drained and chopped
• 100g fetta cheese
• 25g blue cheese that's been in the fridge a bit long
• 1 egg
• 1 teaspoon garlic paste
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/3 cup grated parmesan
• 1/3 cup grated tasty cheddar
• 1 tablespoon chopped parsley.

Preheat oven to 200C

Combine all ingredients in a bowl save the pastry and the cheeses and lightly blend for a moment. Crumble the cheeses into the mix and stir to combine.

Cut each pastry square into 4 pieces about 110mm square, and damp the edges with milk.

In the centre of each one, place a teaspoon or two of the mixture, and fold diagonally, crimping the edges with your fingers. Place on baking sheet. (If you are an artist, taper the filling out towards the edges of the diagonal.)

Prick each one once with a fork. Place baking sheet in middle of oven, and cook for 15-20 minutes until golden brown and puffed.

You can use these as a main or as a side dish or entree. I usually call them a main course. I serve them with steamed green beans tossed in a little butter, a sprinkle of salt, and hint of garlic paste. (You can do it. There aren't any spuds.)

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