In strange times, stay spicy! We are still posting out our Great Taste winning products but you may experience a short delay. Stay safe! Stay Spicy :)

Spinach, Feta & Sambal Hijau Parcels

November 19, 2018

I discovered this combination by accident at the recent Festival of the Senses in Llandeilo, grabbing a quick lunch on the run. I bought myself a spinach and feta pie which was all kinds of delicious as it was housed in lovingly made all butter pastry (If you can make all butter or find it in the shops then I highly recommend using it, if not use puff pastry as I have here). Even though it was delicious I usually add a little spice to proceedings and ate the pie with dollops of our Sambal Hijau and it was so bloody good!! So here is another way to use our sambal in some tasty homemade treats.

Ingredients - makes 2 large pasties or 4 smaller pasties
A knob of butter

A pinch of nutmeg
300g spinach

2 eggs

20g pine nuts

100g feta, crumbled
2 tablespoons sambal hijau

A sheet of puff pastry cut into 12cm x 12cm squares

Method

Preheat oven to 210°C. Line 2 baking trays with non-stick baking paper.

Melt the butter in a large saucepan and add the nutmeg. Wash the spinach in water and then add to the saucepan. Steam for 3 - 4 minutes until wilted. Allow to cool and then use a rolling pin to squeeze out the excess water - keep going until you get every last drop out, nobody likes a soggy bottom! Once done finely chop the spinach.

In a medium sized bowl beat one of the eggs lightly. Stir in the spinach and then crumble in the feta. Add one or two tablespoons of sambal hijau (to taste), season with salt and pepper and give it all one final stir to combine well

Divide the filling between the pastry squares and brush along the edges with the remaining egg (which you've also beaten in a small bowl). Fold the squares on the diagonal to enclose the filling in a triangle. Pinch the edges together to seal.

Put the parcels on the baking trays and brush lightly with the remaining egg. Bake in the oven for 20-25 minutes, until puffed and golden. Allow to cool for a coupe of minutes on a wire rack. Can be eaten hot or cold.