Beetroot, Spinach and Feta Parcels

, from Issue #42. August, 2015
Photography by Aaron McLean.
Beetroot, Spinach and Feta Parcels

Forget bland vegetarian fillings, these parcels are packed with flavour. The cheese pastry is crammed with crunchy almonds, feta and beetroot to make these a real treat.


1 1/3 cups plain flour
pinch of salt
150 grams butter, diced and chilled
50 grams aged Cheddar cheese, grated
2-3 tablespoons cold water

2 tablespoons olive oil
1 small onion, thinly sliced
2 cloves garlic, crushed
1 medium tomato, diced
1½ teaspoons ground garam masala
2 cups tightly packed, finely shredded silverbeet leaves
zest and juice 1 lemon
1 cup diced, cooked beetroot
50 grams feta, crumbled
2 tablespoons chopped mint
¼ cup chopped roasted almonds

To assemble
1 egg, beaten

Yoghurt dipping sauce
½ cup thick plain yoghurt
1 clove garlic, crushed
pinch of paprika
olive oil for drizzling


Pastry: Put the flour, salt and butter in a food processor and pulse until it resembles coarse breadcrumbs. Add the cheese and pulse in enough water until the dough just starts to come together. Tip onto a lightly floured bench and form into a flat disc. Wrap in plastic wrap and chill until firm. Roll the pastry out on a lightly floured bench and cut out 8 x 12 cm squares. Place on a baking tray and chill until ready to use.

Filling: Heat the oil in a large saute pan and cook the onion with a good pinch of salt until very soft. Stir in the garlic, tomato and garam masala until well combined then add the silverbeet, lemon zest and juice. Season and cook until the silverbeet is tender, turning it frequently. Tip into a bowl, add the beetroot and cool. Fold in the feta, mint and almonds just before assembling the pies.

Preheat the oven to 180˚C.

To assemble: Lay the pastry squares on the bench and put a spoonful of filling in the centre of each. Brush the borders with egg then bring the four corners into the centre and gently pinch the sides together to form a parcel. Place on a lined baking tray and chill until the pastry is firm. Brush with egg and bake for 15-20 minutes until golden and crisp.

To serve: Arrange the parcels on a platter. Combine the yoghurt and garlic and season. Tip into a bowl and sprinkle with a little paprika and drizzle with olive oil. Makes 12

Pantry note: Use tinned, whole baby beetroot, or boil or roast 4 small to medium beetroot until tender. Peel and cut into small dice.

Roasted almonds can be found in the loose bins at supermarkets.