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Greek Meat Parcels (Spanakopita)

A hot parcel of filo pastry filled with a moussaka meat sauce.

  • Preferred menu selling price: £13.75
  • Skill: 3 Eggs
  • Preparation Time: 1 hour 30 minutes
  • Service Time: 10 minutes
  • Perfect For: Banqueting, Bar Food, Starters

Ingredients

This recipe makes portion(s).

Ingredients List Quantity Cost
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Required Sub Recipes


Equipment Needed

Chopping Board
Cook’s knife
Cling film
Baking tray and parchment
Small pyrex bowl for the butter
Pastry brush
Deep fat fryer

Allergens

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Sub-recipe Allergens

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Method

PreparationSpanakopita parcels

  • Filo Pastry -Remove filo sheets from packaging and unroll on the chopping board. Cut lengthways into strips 8 cm wide. Cover with cling film until required.
  • Butter – Melted
  • Deep fat fryer – 170°c

Method

  1. When not working with the filo sheets always cover with cling film so it doesn’t dry out.
  2. Butter the length of the strip of pastry with the pastry brush strip.
  3. Place a tablespoon (25 gramme) of mixture at one end of the fill strip, then fold one corner over diagonally to make a triangle.
  4. Keep folding over the triangle until the full strip is used up, ensuring that the edges are sealed as you go.
  5. Butter outside of the parcel.
  6. Layer between layers of baking paper
  7. Place in airtight container and refrigerate.
  8. To cook  place in the deep fat fryer set to 170° (Do not over fill the basket)
  9. When the parcels float turn over to ensure both sides get an even colour
  10.  Once golden on both sides they should be cooked
  11. Lift the fryer basket up allow to drip dry for a minute before serving
  12. It is good working practice to temperature probe all hot food items
  13. If the parcels require slightly longer either place back in the fryer or place in a pre heated oven until hot enough
  14. Then serve

Nutritional Information

Nutritional data per portion, view full nutrition table

Calories (kcal) Protein Total Fats Of which Saturated Fats Carbohydrates Of which Sugars Fibre Salt
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