Recipes Spinach And Tomato Filo Pastry Parcels 3.7 (6) 5 Reviews 0 Photos These take a little time, but are worth the effort. Submitted by Christine L Updated on August 4, 2022 Save Rate Print Share Trending Videos Close this video player Servings: 2 Yield: 2 individual pastries Jump to Nutrition Facts Ingredients 4 sheets phyllo dough 2 tablespoons melted butter 1 bunch fresh spinach 1 tablespoon vegetable oil ½ cup fresh sliced mushrooms ¼ cup tomato sauce 3 ounces feta cheese Directions Preheat oven to 350 degrees F (175 degrees C). Thoroughly clean the spinach. Remove stems, and chop. Steam until wilted. Stir fry mushrooms in oil over high heat until browned. Cut all 4 pieces of phyllo in half. Brush each sheet with melted butter, and put in two piles. In the center of each stack, place first 1/2 of the spinach followed by 1/2 of the feta, mushrooms, and tomato sauce. Bring the sides of phyllo dough around, and to the top of the bundles. Place on baking sheet. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Let stand 5 minutes before serving. I Made It Print Nutrition Facts (per serving) 437 Calories 30g Fat 30g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 437 % Daily Value * Total Fat 30g 39% Saturated Fat 15g 76% Cholesterol 68mg 23% Sodium 1035mg 45% Total Carbohydrate 30g 11% Dietary Fiber 6g 21% Total Sugars 3g Protein 15g 29% Vitamin C 31mg 35% Calcium 382mg 29% Iron 6mg 36% Potassium 1102mg 23% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved