Spinach and fetta parcels
Ingredients
- ¼cup (60ml) vegetable oil
- 1 onion, finely chopped
- 2 bunches English spinach, chopped
- 200g fetta, crumbled
- ½cup chopped parsley
- 2 cups (300g) plain flour,
- plus extra to dust
- 3/4 cup (180ml) warm water
method
- Preheat barbecue on low.
- In a frying pan, heat 1 tablespoon of oil on medium. Cook onion for 3 minutes, stirring, until soft. Remove and set aside. Cook spinach in same pan for 2 minutes, until wilted. Combine onion, spinach, fetta and parsley in a bowl. Season and cool.
- Combine flour with a pinch of salt in a bowl. Gradually stir in warm water, until a soft dough forms, adding more water if necessary. Knead on a lightly floured surface until elastic and smooth.
- Divide dough into three and roll each piece on a sheet of baking paper into a 25cm round. Divide filling between rounds, fold in half, then fold over edges to form a rectangle and enclose. Pinch sides to seal.
- Lightly oil grill plate. Use baking paper to transfer parcel to barbecue. Cook for 3 minutes each side, brushing with oil, until golden and crisp. Cut and serve. Use two spatulas to help you turn the parcels over on the barbecue.
