Silverbeet and Feta Parcels

Hello Dear Reader,

Freshly picked silverbeet from the garden 

Cook silverbeet until wilted and soft 

Draining the cooked silverbeet in a colander 

In a bowl, combine cooked silverbeet, finely chopped parsley and onion, eggs and cubed feta 

Mix all ingredients together 

Cut shop bought puff pastry sheet into four, add about 2 tablespoons of filling, brush edges with beaten egg to seal 

Fold square over to make a triangle, crimp edges with a fork, brush with beaten egg and sprinkle over sesame seeds 

Bake until golden

Who doesn't love a little parcel full of savoury or sweet goodness? I love these silverbeet and feta parcels and have been making them forever. Of course you can use spinach which cooks exactly the same as silverbeet. If using silverbeet you just need to cut the stems really finely so they will cook down with the leaves.

These are wonderful for a light summer meal served with a big tossed salad and great cold for lunches, as they carry really well.


A bunch of silverbeet or spinach
3 eggs - 2 for the filling and 1 for the sealing and glazing
1 onion, finely chopped
A good handful of parsley, finely chopped
1 packet of danish feta (we use Aldi brand)
3 to 4 sheets, shop bought puff pastry (I find Coles own brand best for its price and quality) 


Preheat oven to 180 C
Cut the silverbeet leaves into strips and chop the stems finely
Cook silverbeet in a shallow frypan till wilted
Drain in a colander, really well, you want the silverbeet to be quite dry
In a bowl add cooked silverbeet, chopped onion and parsley, cubed feta and 2 eggs, combine well
Defrost puff pastry sheets (the sheets need to be still really cold though) so they are still
Cut each sheet into 4 squares
Add two tablespoon of filling to centre of each square
Brush beaten egg on edges to seal
Fold over to form a triangle
Crimp edges with a fork
Brush with beaten egg and sprinkle with sesame seeds
Bake at 180 C for 20 to 25 minutes, keep an eye on them as every oven is different
Serve with a big tossed salad

I find if you put the tray of prepared parcels back into the freezer for about 5 to 10 minutes, to firm up a bit, you get a higher rise from the puff pastry giving you a flakier, crisper pastry. 

So, tell me, what is you favourite savoury or sweet parcel of goodness? 

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