LOW CARB SPINACH AND FETA PARCELS
PREP TIME
COOK TIME
TOTAL TIME
Author: Libby
Recipe type: Dinners; Lunch; Snack
Cuisine: LCHF; Low carb; Gluten Free; Wheat Free; Primal; Sugar Free
Serves: 15
INGREDIENTS
Spinach and Feta Pie Filling
- 500g/ 17.6 oz frozen chopped spinach
- 6 eggs beaten
- ½ white onion finely diced
- 250g/ 8.8oz softened cream cheese (mash with a fork)
- 200g/ 7oz feta crumbled
- huge handful of fresh mint chopped
- +/- salt and pepper to taste
- 15 Rice papers
INSTRUCTIONS
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Spinach and Feta Pie Filling
- Defrost the spinach and squeeze as much of the water out as you can. This is an important step, otherwise you will end up with a soggy pie.
- Place the spinach and all other ingredients in a large mixing bowl.
- Mix gently, but do leave some cream cheese and feta lumps.
Rice Papers
- Soak each rice paper in water for a few seconds. When soft, place a spoonful of spinach and feta filling in the middle. Fold up the bottom of the rice paper, now fold in the sides, then roll up.
- Place on a well oiled baking tray and roll in the oil. This is important to use enough oil so the parcels don't stick and the oil helps them go crispy.
- Continue with all the rice papers and filling until all the mixture is used up.
- Bake at 180C/350F for 15-20 minutes turning once to ensure it is golden on all sides.
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