Cheesy Spinach Parcels

I love things that come in bag shapes like this, the top gives me something to hold while I chomp away yum!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 225  g fresh spinach, washed
• 1  tablespoon  peanut oil
• 1  large shallot, finely diced
• 25  g walnuts or 25  g pine nuts, roughly chopped
• 75  g vegetarian cheddar cheese, grated
• 1⁄2 teaspoon  freshly grated nutmeg
• 2  tablespoons  double cream
• 1  teaspoon walnut oil
• 25  g butter, melted
• 12  sheets phyllo pastry, each measuring 16cm x 16cm

Directions

1. Heat oven to 190°C
2. Place spinach in a pan and stir over a high heat until wilted. Strain, squeeze out as much liquid as possible, then roughly chop.
3. Heat oil in a frying pan, sauté shallot until softened. Add walnuts, then fry for 2-3 minutes Remove from heat, stir in spinach, cheese, nutmeg, cream and seasoning.
4. Mix walnut oil with butter. Brush a thin coating on a piece of pastry. Place another piece on top with corners at a different angle, brush with the butter and repeat with one more piece.
5. Place a spoonful of spinach mix in the centre, bring up corners of pastry and pinch in the middle to form a parcel. Repeat to make remaining parcels, then transfer to a greased baking tray.
6. Brush parcels with remaining butter and oil. Bake for 20 mins until golden.