Spinach and fetta parcels

Recipe~Finder

Cooking time: Less than 60 minutes

Cuisine: Modern Australian

Healthy options: Healthy; Nut free; Vegetarian

Serves: 6

Type: Easy; Family

Tools

Kitchen friendly view

Photography: Tanya Zouev

By Suzanne Gibbs and Lucy Nunes

Ingredients

¼cup (60ml) vegetable oil
1 onion, finely chopped
2 bunches English spinach, chopped
200g fetta, crumbled
½cup chopped parsley
2 cups (300g) plain flour,
plus extra to dust
3/4 cup (180ml) warm water

Preparation method

Preheat barbecue on low.

In a frying pan, heat 1 tablespoon of oil on medium. Cook onion for 3 minutes, stirring, until soft. Remove and set aside. Cook spinach in same pan for 2 minutes, until wilted. Combine onion, spinach, fetta and parsley in a bowl. Season and cool.

Combine flour with a pinch of salt in a bowl. Gradually stir in warm water, until a soft dough forms, adding more water if necessary. Knead on a lightly floured surface until elastic and smooth.

Divide dough into three and roll each piece on a sheet of baking paper into a 25cm round. Divide filling between rounds, fold in half, then fold over edges to form a rectangle and enclose. Pinch sides to seal.

Lightly oil grill plate. Use baking paper to transfer parcel to barbecue. Cook for 3 minutes each side, brushing with oil, until golden and crisp. Cut and serve. Use two spatulas to help you turn the parcels over on the barbecue.

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