Some Sunday inspiration for everyone deciding 2019 is there year of lunchboxes!
This lunch was one of our total fave lunchboxes. I found the spinach, feta and onion parcels on the Olive website, which you can find here. I thought it looked super yummy but needed a way to make it work so I thought I’d fashion it into a lunchbox treat! I want to demonstrate that lunchboxes can be made so easily and you can pull anything together to make it tasty and filling!
Ingredients – Makes 12 parcels
1 onion, finely chopped
2 garlic cloves, crushed
Knob of butter
1 bag spinach, stalks trimmed and chopped
75g Feta, crumbled
1/2 lemon, zest and juice
4 sheets Filo pastry
Heat the oven to 180C/fan 160C/gas 4. Fry the onion and garlic in a little butter until very soft but not browned, add the spinach and stir until it wilts and any liquid dries off. Tip the mixture into a bowl and add the feta and lemon.
Melt some more butter, brush a sheet of filo and cut it lengthways into 3 strips. Put 2 tbsp of the mix at the top of each strip and fold each over diagonally to make a triangle, then continue to fold over down the length of the pastry. Repeat with the remaining filling and pastry.
Arrange the parcels on a buttered baking sheet and brush the tops with more butter. Bake for 18-20 minutes, or until they’re golden brown and cooked through.
Bed of baby spinach, some sliced courgette and some peas.
Roasted Potatoes – cube some potatoes season with salt, pepper and some garlic salt or garlic italian seasoning and roast for 30 minutes in the oven
Tomato & Onion Salad – Half the cherry tomatoes and finely slice the red onion. Pop in a bowl and drizzle with a extra virgin olive oil and a teeny drizzle of balsamic vinegar.
Pine Nuts – Toast carefully in a low heat in a frying pan until golden.
I hope you enjoy and can take some inspiration from this that it’s super easy to make a tasty, varied lunch!
Love, A x