Mushroom, Nut and Spinach Parcels


Mushroom, Nut and Spinach Parcels


  • 350g mushrooms, chopped
  • 6 filo pastry sheets
  • 2 garlic cloves, finely chopped
  • 50g pine nuts and walnuts, finely chopped
  • 150g spinach, chopped
  • 250g ricotta
  • lemon juice from half a lemon
  • olive oil
  • 2 sprigs of rosemary
  • salt and pepper


  1. Fry the chopped mushrooms, garlic and nuts in olive oil, resting the rosemary on top.
  2. Whilst the mushrooms are cooking, gently wilt the spinach.
  3. Add the spinach to the mushroom and nut mixture and leave to simmer for a few minutes until most of the juices have evaporated.
  4. Take the mixture off the heat and let it cool slightly. Turn the oven on to 190C/375F/Gas Mark 5.
  5. Remove the rosemary, add the ricotta and stir until evenly mixed.
  6. Add the juice of half a small lemon and season to taste.
  7. Take 6 sheets of filo pastry and separate into two piles. Take each pile and cut into 6 even square shapes. You should have 12 squares three sheets thick, 36 squares in total. Each parcel will use 3 of these squares.
  8. Take a sheet and brush it with olive oil, place another sheet on top, and repeat.
  9. Place some mushroom mixture (approximately 2 dessert spoons) in the centre, and gather the pastry corners together to the top. Brush with oil.
  10. Repeat until all the pastry is used up and put in the oven on a lined baking tray for 12 - 14 minutes or until golden brown.


Photo Credit: Jonny Hughes @jonny2love
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