Healthy Spinach & Feta Parcels with Greek Salad

PARCELS_zpsb3d9f9ca I’m embarrassed to admit that this is a Jamie Oliver recipe. He’s mildly ridiculous but hey, this is a really simple every day recipe full of flavour without going mental on the calories.

And it’s a bloody quick cook. For once I’m on the bandwagon.

Also, I like what he’s done here with the greek salad. They are so often tedious as balls but this version is pleasing to me.



  • 1 x 400g tin of chickpeas
  • 100g feta cheese
  • 100g baby spinach
  • 1 lemon
  • 1/2 tsp sweet smoked paprika
  • 4 large sheets of filo pastry


  • Cos/Romaine lettuce
  • 1 cucumber
  • 1 small red onion
  • A handful of mint, roughly chopped
  • A handful of coriander, roughly chopped
  • 20g slivered almonds
  • 650g mixed ripe tomatoes
  • 2 tbsp olive oil
  • black olives
  • clove of garlic, smashed roughly

To serve

  • natural/greek yoghurt
  • lemon juice


  • Food processor/blender
  • oven-friendly frying pan
  • serving dish
  • mixing bowl
  • small frypan


  • Preheat the oven to 220c degrees .
  • Drain the chickpeas
  • Blitz the chickpeas, feta, spinach, lemon zest and paprika until combined.
  • Fold a single sheet of filo pastry in half, spoon a quarter of the feta mix into the middle and then bring the sides up to make the parcel, pinching the top to close it off.
  • Heat the frypan to high with a dash of oil
  • Add the parcels to the pan and brown the bottoms
  • Place in the oven to cook until golden and crisp.
  • Meanwhile, mix the yoghurt with some lemon juice and set aside
  • To make the salad, slice up the tomato and array across the serving dish
  • Slice the cucumber and onion very thinly and throw into a bowl
  • Squeeze the lemon juice and season well with salt
  • Chop the mint and coriander and add to the bowl.
  • Give the bowl a good mix around
  • Meanwhile, heat a frypan with a splash of oil on medium heat
  • Add the olives and almonds (give the olives a hand squish as you add them to the pan)
  • Heat for a few minutes till they are fragrant and the almonds are lightly coloured
  • Add the garlic till fragrant
  • Slice the lettuce and array loosely over the tomatoes on the serving dish
  • Drop the cucumber & onion mix on top
  • Drizzle with olive oil then scatter with the olive and almond mix.
  • Serve the parcels with the salad, and a dollop of the lemony yoghurt
  • Drizzle a little bit of honey over the parcels

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