Spinach and Feta Parcels with Cucumber Yoghurt Dip

Method

1. Start by making the filling for your parcels. Add the spinach to a pan with a splash of olive oil and cook on a low heat for 3 minutes, or until softened, stirring frequently.
2. In the meantime, combine the spring onions, garlic, feta, beaten egg and pinch of salt in a bowl and mix well.
3. When the spinach has wilted down, remove from the heat and allow to cool.
4. Once cool, squeeze the spinach with your hands to remove as much excess water as possible - this will ensure the parcels aren't soggy.
5. Then, add the wilted spinach to the rest of the parcel filling mixture and combine.
6. Now for the parcels - lay 1 sheet of filo pastry out flat on a work surface and brush with olive oil.
7. Place another sheet of filo pastry directly on top and cut lengthways to divide the sheets into 3 long strips.
8. Add a spoonful of the spinach and feta mixture to the bottom of one pastry strip and fold to create a triangle shape.
9. Continue folding like a zig zag until you reach the top of the pastry strip and all the mixture is nicely sealed inside the triangle. Use a little more oil to seal if required.
10. Repeat this step with the remaining filo pastry sheets until the spinach and feta filling is used up.
11. Brush the parcels with a little oil and place in the Lakeland Slimline Air Fryer drawer, ensuring they're evenly spread out.
12. Air fry at 200℃ for approximately 3 minutes until golden brown, flipping halfway through.
13. Meanwhile, make your cucumber and yoghurt dip. Combine the cucumber, lemon juice, mint, black pepper and salt in a large bowl with the Greek yoghurt.
14. Serve the parcels alongside the dip and enjoy!