Cheesy Spinach Parcels

• 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
• 12 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

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

fresh spinach, peanut oil, shallot, walnuts, cheddar cheese, nutmeg, double cream, walnut oil, butter, pastry

Taken from www.food.com/recipe/cheesy-spinach-parcels-200887 (may not work)