Creamy Spinach Filo Parcels

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Creamy Spinach Filo Parcels
These creamy parcels are perfect as a main course or in smaller parcels as party nibbles. This recipe is really easy to make, vegan friendly and tasty for all to enjoy!
Servings
4 people
Ingredients
  • 2 tbsp sesame oil plus extra for brushing
  • 1 large onion finely chopped
  • 2 garlic cloves crushed
  • 500 grams spinach
  • 1 tbsp white miso
  • 1 tsp coconut sugar
  • 2 tbsp toasted desiccated coconut
  • 3 tbsp tahini (sesame paste)
  • 1 tbsp cacao nibs
  • 1/2 tsp fresh oregano leaves
  • 1 tsp tossed black sesame seeds
  • 8 sheets of filo pastry cut into halves
  • Black pepper to taste
  • Rocket & radish salad and balsamic glaze Optional
Servings
4 people
Ingredients
  • 2 tbsp sesame oil plus extra for brushing
  • 1 large onion finely chopped
  • 2 garlic cloves crushed
  • 500 grams spinach
  • 1 tbsp white miso
  • 1 tsp coconut sugar
  • 2 tbsp toasted desiccated coconut
  • 3 tbsp tahini (sesame paste)
  • 1 tbsp cacao nibs
  • 1/2 tsp fresh oregano leaves
  • 1 tsp tossed black sesame seeds
  • 8 sheets of filo pastry cut into halves
  • Black pepper to taste
  • Rocket & radish salad and balsamic glaze Optional
Instructions
  1. Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook, stirring, for 3 minutes, until transparent. Add the spinach stir and cook for further 2 minutes until it is wilted.
  2. Add in the white miso, coconut sugar and toasted desiccated coconut into the pan and mix well until all the miso are dissolved into the sauce.
  3. Stir in the tahini and oregano leaves, reduce the heat and simmer, for further 5 minutes. Add in a pinch of black pepper to taste and cacao nibs for extra nutty crunch, then let it cool.
  4. Preheat the oven to 200°C/fan 180°C/gas 6.
  5. Brush the sesame oil on the baking cups then line each cup with 4 layers of the filo pastry to form a cup shape then spoon in the cooled filling equally into the 4 filo pastry cups.
  6. Brush the filo with sesame oil, scrunch into parcels and sprinkle the sesame seeds on the top.
  7. Bake at 220°C/fan 200°C/gas 7 for 15-20 minutes until golden.
Recipe Notes

(Optional) Serve with rocket leaves and radish salad dressing with balsamic glaze.

CNM recommends the use of organic ingredients.

Recipe by Belinda Yip – CNM Natural Chef Graduate at the College of Naturopathic Medicine.

Are you interested in healthy cooking? Do you want to make a career out of something you love?

To find out more about becoming a CNM Natural Chef, book your place at our next free-to-attend Open Evening.

Or contact Maria on 01342 410505 or at registration8@naturopathy-uk.com to discuss becoming a CNM Natural Chef.