Spinach and Four Cheese Parcels

Grandchildren came for lunch yesterday so I quickly made spiced pumpkin soup and their favourite – spinach and four cheese parcels all devoured in a flash.

After I posted this on my Facebook page, there were many requests for the recipe, so here it is for any who would also like it:

Spinach and four cheese parcels

3 cups plain flour
3 teaspoons dried yeast
1½ teaspoons salt
1½ teaspoons sugar
1½ tablespoons vegetable or olive oil
1¼ cups warm water, approximately
1 egg
1 tablespoon water, extra

(For filling recipe, see below)

Place the flour, yeast, salt and sugar in a bowl and mix well. Make a well in the centre and pour in the oil and 1 cup of the water. Mix to a soft dough, adding the extra ¼ cup water if needed.

Cove the bowl with a tea towel and leave to rise until about doubled (approximately 1 hour). Turn the dough over with a spoon and allow to rise again for 30 minutes.

Line 2 baking trays with baking paper.

Turn the dough out onto a floured surface and knead for 2 minutes.

Cut the dough into 12 equal pieces and shape each into a rectangle 10cm x 8cm approximately.

Place 1 large teaspoonful of the filling in the centre of each. Dampen one edge of each rectangle.

Bring the dough over in the middle to meet, pinching edges together well (dry edge to damp), then pinch dough together at each end. The parcel should look like a pastie with two open sections on the top through which the filling will show.

Place on trays, allowing room for spreading and leave to rise, loosely covered with a tea towel, for 15 minutes.

Meanwhile, pre-heat oven to 200 degrees C (fan forced).
Whisk egg and water together and gently brush over each parcel.

Bake for 20 minutes until golden.


6 spinach or silver beet leaves
1 spring onion, finely chopped, optional
½ cup breadcrumbs
1 egg, lightly whisked
2 teaspoons cornflour
2 teaspon Worcestershire sauce
1 cup grated tasty cheese
2 tablespoons grated parmesan
200g feta, crumbled
60g ricotta, crumbled

Remove tough stalks from spinach or silver beet leaves. Chop roughly and pour boiling water over. Leave 2 minutes, then drain well, squeezing out all liquid, then chop finely.

Stir in the spring onion, if using, breadcrumbs, egg, cornflour, Worcestershire sauce, cheese, parmesan, feta and ricotta. Add salt and white pepper to taste.


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