Stilton, Spinach and Walnut Parcels with Blackberry and Russet Apple Sauce

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Recipe by Cook Vegetarian
Serves 8
Ready in 15 to 30 mins

Ingredients

  • 150g spinach
  • 50g vegetarian Stilton, crumbled
  • 25g walnuts, roughly chopped
  • 6 sheets filo pastry, each 25x24cm
  • 40g butter
  • chives, optional

    • For the sauce

  • 4 tbsp Bottle Green Blackberry and Russet Apple cordial
  • juice of 1 clementine

How To Cook

  1. Preheat the oven to 200/400F/Gas 6. Place the spinach in a large pan with a little water, wilt for a few minutes, drain and squeeze out any juice. Chop finely.
  2. Put in a bowl with the Stilton and walnuts and mix together.
  3. Melt the butter. Brush a sheet of filo lightly with the melted butter, top with another piece of filo and brush again, repeating with a third sheet. Cut into four pieces.
  4. Place teaspoonfuls of the spinach mixture into the centre of each parcel, brush with a little butter, draw up and twist carefully to secure the top of each of the parcels. Brush with butter and place on a baking tray. Repeat with the remaining three filo sheets. Cook for approx 10-15 minutes until golden. Tie with the chives if using. Serve with Blackberry and Russet Apple sauce.
  5. Make the dipping sauce by pouring the cordial and clementine juice into a small pan and bring to the boil. Turn down the heat and simmer for several minutes until reduced and thickened slightly. Serve with the parcel.
    6. < http://www.bottlegreen.co.uk
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Stilton, Spinach and Walnut Parcels with Blackberry and Russet Apple Sauce
  • Recipe by Cook Vegetarian
  • Serves 8
  • Ready in 15 to 30 mins
    Ingredients
  • 150g spinach
  • 50g vegetarian Stilton, crumbled
  • 25g walnuts, roughly chopped
  • 6 sheets filo pastry, each 25x24cm
  • 40g butter
  • chives, optional
  • [hd]For the sauce[/hd]
  • 4 tbsp Bottle Green Blackberry and Russet Apple cordial
  • juice of 1 clementine
    How to Cook
  1. Preheat the oven to 200/400F/Gas 6. Place the spinach in a large pan with a little water, wilt for a few minutes, drain and squeeze out any juice. Chop finely.
  2. Put in a bowl with the Stilton and walnuts and mix together.
  3. Melt the butter. Brush a sheet of filo lightly with the melted butter, top with another piece of filo and brush again, repeating with a third sheet. Cut into four pieces.
  4. Place teaspoonfuls of the spinach mixture into the centre of each parcel, brush with a little butter, draw up and twist carefully to secure the top of each of the parcels. Brush with butter and place on a baking tray. Repeat with the remaining three filo sheets. Cook for approx 10-15 minutes until golden. Tie with the chives if using. Serve with Blackberry and Russet Apple sauce.
  5. Make the dipping sauce by pouring the cordial and clementine juice into a small pan and bring to the boil. Turn down the heat and simmer for several minutes until reduced and thickened slightly. Serve with the parcel.
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