Recipes - Starters

Stilton and Spinach Parcels

Stilton and Spinach Parcels

Kathy Dowling from the town of Melton Mowbray - the heart of Stilton country - has a personal favorite recipe. Her recipe (suitable for vegetarians) was a winner in the Melton Times recipe contest!


  • 110g/4oz frozen spinach, thawed
  • 2 spring onions (scallions), chopped
  • 1 egg yolk
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground mixed peppercorns
  • 85g/3oz Stilton, rind removed, cut into 8 cubes
  • 2 sheets of phyllo pastry, each measuring about 23 x 28cm 9" x 11"
  • 30g/1oz butter, melted
  • 280g/8oz plain yogurt
  • 2-3tbsp freshly chopped mint


1 Set oven at 400 degrees F, 200 degrees C.

2 Thoroughly squeeze the spinach dry. Place in mixing bowl and stir in the scallion and egg yolk. Season with nutmeg, salt and pepper.

3 Divide the filling mixture into 8 portions. Push a cube of Stilton into the center of each portion of spinach filling.

4. Lay the phyllo pastry on a work surface. Cut each sheet into 4 strips lengthwise and brush with a little melted butter. Place a ball of spinach mixture at the base of each strip and fold to form a triangle. Cut to size and brush each triangle well with butter. Arrange on baking tray and cook for 12 - 15 minutes.

5 To make dipping sauce, stir together the yogurt and mint and season. Serve with cooked parcels.

Serves 4

Recipe by Kathy Dowling, Melton Mowbray, Leicestershire, UK