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Any tips for spinach filo pastry parcels?

(6 Posts)
QuimReaper Sun 03-Jun-18 15:59:26

I have a bit of a mad hosting weekend coming up and decided to take the heat off a bit with some nibbles I could make ahead, so have been experimenting with filo parcels filled with spinach and feta.

I tried them three ways: baked fresh, refrigerated for a couple of days, and done from frozen.

I was a bit disappointed that the frozen ones completely lost their bottoms and the fridge ones were really difficult to manage and leaked a bit. Only the fresh ones worked perfectly which defeats the point somewhat!

The internet is full of people saying they cook brilliantly from frozen. Was I supposed to cook them and then chill / refreeze, to be reheated, rather than freezing / chilling them raw?


OP’s posts: |
Ricekrispie22 Sun 03-Jun-18 18:24:56

Did you use fresh filo? And was it fresh or frozen spinach? And did the recipe have egg in?

lastqueenofscotland Sun 03-Jun-18 20:39:04

You need to really really really drain the spinach after it’s cooked

QuimReaper Mon 04-Jun-18 10:48:57

Thanks both! It was fresh filo and fresh spinach. No egg, and I wilted the spinach in a pan rather than in water to try and keep it a bit drier, I squeezed it out but probably not well enough. I was hoping putting the parcels in the freezer would prevent any moisture from the spinach sogging up the filo but I guess it had enough opportunity to sog before it froze.

Does anyone have any experience of freezing cooked filo? I can't imagine it'd stay crispy. Maybe cooking them, putting them in the fridge and then reheating is the way, but I feel like they'd still have a chance to go soggy.

OP’s posts: |
QuimReaper Mon 04-Jun-18 10:49:58

Maybe if I cook the spinach filling and then leave it to dry out in the fridge for a few hours that'll help too. I just let it cool and then went right ahead before.

OP’s posts: |
Weedsnseeds1 Sat 09-Jun-18 12:40:21

I tend to.use frozen spinach, squeezed really well. Make sure plenty of butter between layers and on top. Butter disposal tray well, add rolls ( I tend to do cigars rather than parcels)packed tightly and then freeze. Cook from frozen in same tray.

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