Spanakopita Inspired Filo Parcels
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Spanakopita Inspired Filo Parcels

with Rocket Salad and Chips

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time40 minutes


serving amount

450 grams


110 grams

Mature Cheddar Cheese

(Contains Milk)

50 grams

Greek Style Salad Cheese

(Contains Milk)

150 grams

Baby Spinach

25 grams

Sun-Dried Tomato Paste

37 grams

Red Pepper Chilli Jelly

3.99 unit(s)

Filo Pastry Sheets

(Contains Cereals containing gluten, Soya)

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

40 grams

Wild Rocket

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

2 tbsp


2 tbsp



Nutritional information

Energy (kJ)4032 kJ
Energy (kcal)964 kcal
Fat42.2 g
of which saturates17.7 g
Carbohydrate116.1 g
of which sugars30.1 g
Protein31.9 g
Salt3.54 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Medium Bowl



Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.


Meanwhile, boil a full kettle. 

Grate the Cheddar cheese. Crumble the Greek style salad cheese and add both to a medium bowl.

Pop the spinach into a colander in your sink. Pour over the boiling water from your kettle until wilted and piping hot. Once wilted, squeeze out all of the excess water from the spinach with the back of a spoon.

Stir the spinach, red pepper chilli jelly and sun-dried tomato paste into the cheese. Mix well until combined, then season with pepper.


Unroll the filo sheets (2 per person) and fold each sheet in half widthways to create a rectangle.

Spoon the mixture onto one end of each rectangle, leaving a 2cm border around the bottom 3 edges. 

Neatly fold both lengthway sides over the filling, then tightly roll them up like a burrito to enclose the filling.


Transfer the parcels, seam side down onto a lined large baking tray. Brush with a little oil, sprinkle over the sesame seeds, then bake on the top shelf until golden brown, 10-15 mins.


Whilst the parcels bake, in a medium bowl, combine the cider vinegar, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Just before everything's ready, toss the rocket through the dressing.


Share the spanakopita inspired filo parcels between your plates.

Serve the rocket salad and chips alongside with mayo for dipping (see pantry for amount).

Finish by drizzing honey (see pantry for amount) over the parcels.