A seasoned blend of spinach and feta cheese encased in light and flaky phyllo pastry. These delicate parcels can be served hot or cold as an appetizer, and they make great party finger food.

1 package frozen phyllo (filo) pastry—thawed

5 tablespoons olive oil

1 onion—finely chopped

1 bunch spinach—stems removed, chopped

1 tablespoon finely chopped fresh flat-leaf parsley

½ teaspoon dried oregano

½ teaspoon salt

¼ teaspoon freshly ground black pepper

3 oz (100g) feta—crumbled

2 tablespoons melted butter

HEAT 2 tablespoons of the olive oil in a frying pan over a medium heat. COOK the onion for 5 minutes, then add the spinach and cook for 3 minutes, stirring regularly. STIR in the parsley, oregano, salt and pepper and remove from the heat. STIR in the crumbled feta, combine well and set aside to cool. COMBINE the remaining 3 tablespoons of olive oil with the melted butter in a small bowl. REMOVE the phyllo pastry sheets from the package and using a sharp knife or scissors cut the dough lengthwise into 2½-inch wide strips. COVER the strips of dough with a clean damp dish cloth to stop them drying out and becoming brittle. PLACE one strip on a flat clean surface and brush lightly with the melted butter and oil mix, then place a level tablespoon of the spinach and feta filling at one end. FOLD the end of the strip over the filling at a 45 degree angle so that it forms a triangle shape. CONTINUE folding, like you're folding a flag, until you have a completely sealed triangular-shaped parcel. BRUSH the outside lightly with the oil-butter mix. REPEAT the entire process until you have used up all the spinach and feta filling (makes around 20 parcels). ARRANGE the parcels on a lightly greased baking tray and cook for 25 minutes in a preheated 180°C/350°F oven. SERVE hot or cold.

Variation: Add two tablespoons of toasted pine nuts to the filling mixture to make spinach, feta and toasted pine nut parcels.

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