These simple spinach and Brie parcels are easy to make but so delicious to eat!
Made with shop bought, ready rolled puff pastry, they’re really quick to prep too. The spinach mix is simply wilted with onion, then it’s piled into pastry with the brie before being baked in the oven.
The result is a golden brown, crisp pastry encasing that wonderful melty brie and tender spinach. They’re perfect served alongside a Quinoa and Lentil Salad or a Pomegranate, Feta and Chickpea Salad. You can eat them hot or cold and they’re great taken on picnics too.
Ingredients, Substitutions and Variations
- Pastry – I use ready rolled, shop bought pastry for this. Ready rolled is best because you can very simply cut it into four equal rectangles. If you don’t use ready rolled, you’ll need to roll it out into a large rectangle before starting.
- Onion and spinach – for the wilted spinach. Onion brings its lovely savoury flavour to the spinach. You could also add some spices here if you fancied – a 1/4 teaspoon each of cumin, coriander and turmeric would be nice.
- Brie – brie is such an underrated cheese in cookery. It melts so well and goes incredibly soft without releasing liquid that would make the pastry soggy. Plus it tastes great too!
Top Tips
- When you make the parcels, make them on the sheet of baking parchment that the pastry comes rolled in. When your parcels are ready to cook, you can then lift the whole sheet of parchment and place it on a baking tray ready to cook.
- Don’t underestimate how important it is to leave your spinach to cool for a little while. If you try to make them while it is still hot, the spinach will melt the pastry.
Spinach and Brie Parcels
Crisp, golden puff pastry parcels stuffed with creamy brie and tender spinach
Ingredients
- 1 tbsp olive oil
- 1 onion
- 260 g spinach
- 160 g brie chopped into 1cm squares
- 375 g ready rolled puff pastry
- 1 egg
Instructions
- Preheat the oven to 180 degrees Celsius.
- Peel and finely chop the onion and put in a frying pan over a medium heat with the olive oil. Allow to soften for 2 minutes.
- Add the spinach – let it wilt then take off the heat. Leave to sit for 30 minutes, then drain away any excess moisture.
- Cut the puff pastry into 4 equal sized rectangles.
- Beat the egg in a small bowl.
- Spoon 1/4 of the spinach mix onto one half of each of the pastry rectangles. Top with 1/4 of the brie, then brush around the outside of the pastry rectangle with the egg. Fold over, pinch down the edges with the back of a fork and transfer carefully to a baking tray.
- Bake in the oven for about 20 minutes, until the pastry is risen and golden brown. Tuck in!
Video
Nutrition
Calories: 723kcalCarbohydrates: 47gProtein: 19gFat: 52gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 26gTrans Fat: 0.01gCholesterol: 81mgSodium: 553mgPotassium: 536mgFiber: 3gSugar: 2gVitamin A: 6393IUVitamin C: 20mgCalcium: 160mgIron: 5mg
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Delicious and so easy to make!