Spinach and Kesong Puti Parcels

This localized version of a spanakopita is quicker to make and more budget-friendly with the kesong puti substitution.


Serves 6 to 10  Prep Time 30 minutes  Cooking Time 50 minutes

3 tablespoons olive oil
1 white onion, roughly chopped
2 large bunches of Baguio spinach,blanched, squeezed dry, and finely chopped
4 squares of kesong puti, roughly chopped
1/3 cup cream
2 large eggs, beaten
salt and ground pepper to taste
12 sheets phyllo pastry, slightly defrosted
6 tablespoons butter, melted

1  In a saucepan, heat the oil and sauté onions until soft. Add the spinach and combine thoroughly. Sauté until the spinach is completely wilted. Take the pan off the heat and stir in the kesong puti, cream, and eggs. Add a dash of salt and pepper. Set the mixture aside.

2  On a work surface dusted with flour, make 2 four-layer stacks of phyllo sheets, with each sheet generously brushed with melted butter. Cut each stack into 6 equal squares.

3  Oil 2 large muffin tin pans and line each muffin cup with a phyllo square. Fill each phyllo cup three-fourths full with the spinach-cheese mixture. Fold the pastry edges inward then bake the phyllo cups at 350ºF for 20 minutes, or until the pastry is golden brown and the spinach filling is set.


Cheesy tip  If you like a stronger cheese flavor, increase the amount of kesong puti or add several tablespoons of grated Parmesan cheese.

Photography by David Hanson | Food Styling & Preparation by Sharlene Tan

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