Stilton and spinach parcels with a candied walnut salad.
The combination of spinach, walnuts and creamy blue cheese is wonderfully complimented by the crispy filo pastry crust; it pairs well with a light salad
Yield (serves): 4
Prep time: 20 minutes
Cooking time: 25 minutes
1 ¼ cups ( 225 g) Spinach, frozen or freshly cooked
1 tablespoons olive oil
1 large Onion, finely diced
2 cloves garlic (chopped)
¼ cup (25 g) walnuts, roughly chopped
½ cup (50 g) vegetarian cheddar , grated
½ cup (75 g) Stilton or blue cheese (crumbled)
Pinch freshly grated nutmeg
½ cup (100 ml) Heavy/double cream
¼ cup (50 g) butter , melted
16 x 6 inch square filo pastry squares
For the candied walnuts
1 cup (100 g) walnut halves
½ teaspoon smoked paprika
½ teaspoon ground cumin
4 tablespoons Icing/confectioners sugar
Vegetable oil to cook
Seasoning to taste
5 cups (250 g) mixed salad leaves
2 tablespoons light salad dressing
1. Preheat oven to 190°C/375F
2. Roughly chop the defrosted spinach or freshly cooked spinach and then squeeze out as much of the liquid as you can.
3. Heat the olive oil in a frying pan, and gently cook the chopped onion until softened. Add the walnuts, and then fry for 2-3 minutes. Remove from heat, stir in the spinach, Stilton cheese, nutmeg, cream and seasoning.
4. Cut the filo pastry into 16 large squares and lay out 8 of them flat on a work surface, brush each square with olive oil and then place another square of filo pastry diagonally over the top of the first square, brush again with olive oil.
5. Place a spoonful of spinach mix in the center, bring up corners of pastry and pinch in the middle to form a parcel. Repeat to make remaining parcels, and then transfer to a greased baking tray. Brush parcels with a little more olive oil and then bake for 20 minutes until golden.
6. For the candied walnuts gently fry the walnut halves in a little vegetable oil with the cumin, paprika, sugar and seasoning until the nuts take on a sweet roasted smell, approximately 2-3 minutes, drain the walnuts on kitchen paper and leave to cool.
7. Add the walnuts to a crispy dressed side salad and serve with the spinach parcels.
Try substituting the walnuts and blue cheese for feta and pine nuts for a delicious alternative.
For a richer finish brush the pastry with melted butter rather than olive oil
Old World: Burgundy, Beaujolais, Chinon, Van du Pays Merlot.
New World: Pinot Noir (New Zealand), Merlot (Chile).