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Nettle & Pine Nut Parcels with Whipped Feta

25th March 2021 by Louise
Nettle & Pine Nut Parcels with Whipped Feta
Nettle and Pine Nut Parcels with Whipped Feta.

This recipe for Nettle and Pine Nut Parcels with Whipped Feta marks the start of the spring foraging season. They’re relatively quick and easy to make, using some store cupboard ingredients.

Bronzed and crisp flaky pastry bites, filled with new season nettles, sautéed onion and garlic, with a hint of spice from the smokey paprika. In addition, toasted pine nuts and sweet sticky dates. A delicious snack in its own right but exceptional served with rich, velvety whipped feta.

I have plenty of childhood memories of being stung by nettles – I grew up in the countryside and they were seemingly everywhere!  Being the adventurous, outdoor-loving child that I was, getting stung was unavoidable.

However in spite of their vicious stinging tendencies, nettles are one of nature’s powerhouse greens and well worth the effort to forage for. Nettle leaves provide a wide variety of nutrients including vitamins A, C and K and some B vitamins. Minerals too; calcium, iron, magnesium, phosphorus, potassium and sodium.  Not only are they good for us they are a valuable food source for butterflies and the sting forms a protective shield against grazing animals for insects.

Nettle & Pine Nut Parcels with Whipped Feta
Freshly picked nettles

So, the downside to foraging nettles is, of course, the risk of being stung. The job requires a thick pair of gloves, (I use my rubber washing-up gloves). Now is the best time to forage for them, when the plants are young, pick the new tender leaves and the tips.  It is important to remember that older parts of the plant, particularly the stalks, will be fibrous and not good for cooking.

At home, the best method for handling them safely is again gloves or tongs, remove them from your basket and rinse with cold water in a colander. Then drop them into a pan of boiling salted water, the heat will defuse the sting immediately.  They’re now ready to use.

Nettles can be utilised in all sorts of ways. The leaves can be treated like spinach, especially with regards to making sautéed greens, as a side dish or tossed through pasta. They’re also delicious added to broths and pureed in soup.

Nettle & Pine Nut Parcels with Whipped Feta
Place a teaspoon of the filling on the corner of the right side of the pastry.
Nettle & Pine Nut Parcels with Whipped Feta
Fold over, repeat to the end of the strip of pastry.

With social distancing measures in place, we’ll be spending more time outdoors this Easter with friends and family.  These Nettle and Pine Nut Parcels with Whipped Feta are the perfect prepare ahead snack that can be shared before a barbecue.

Print Recipe

Nettle & Pine Nut Parcels with Whipped Feta

Prep Time40 minutes mins
Cook Time28 minutes mins
Total Time1 hour hr 8 minutes mins
Course: Appetiser
Keyword: foraged,, seasonal,, spring,
Servings: 26 parcels, approx

Ingredients

Whipped Feta

  • 100 g feta
  • 80 g Greek-style yogurt
  • 1 tbls extra virgin olive oil

Nettle Parcels

  • 100 g young nettle leaves rinsed
  • 1 small onion finely sliced
  • 1 clove garlic finely chopped
  • ½ tsp pimenton I like the hot one
  • ½ tsp cumin seeds
  • 1 ½ tbls pine nuts toasted
  • 3 soft dates pitted & finely chopped
  • 4-5 sheets filo pastry depending on the size
  • 25 g butter melted
  • 1-2 tbls black sesame seeds

Instructions

  • Pre-heat the oven to 180°C fan.

Whipped Feta

  • In a food processor bowl or blender combine the feta and yogurt, blitz until very smooth, scraping down sides as necessary. Add the olive oil and stir to incorporated. Pour into a bowl and cover until needed.

Nettle Parcels

  • Remove any stalks from the nettles wearing rubber gloves. Have a saucepan ready with boiling salted water on the hob. Drop the nettles in and boil for 30-60 seconds. Drain and run under cold water. Squeeze out all the excess water. You'll be left with approximately a handful. Place on a wooden board and chop. Set to one side until needed.
  • Heat a medium saucepan with the olive oil, add the cumin and fry on medium for a minute or two. Add the sliced onion and saute for 5 minutes with the lid partially on until soft and without colour. Add the garlic and continue to cook for 2-3 minutes on medium low. Now add the pimenton, chopped dates and nettles, then stir and saute for a few minutes longer. Add a little extra olive oil if the mixture seems dry. Season to taste with salt and pepper. Remove from the heat and add the pine nuts. Cool.
  • Melt the butter, brush a sheet of filo and cut it lengthways into 3 or 4 strips. Put a teaspoon of the mix at the bottom of each strip and fold each over diagonally to make a triangle, then continue to fold over and up the length of the pastry. Repeat with the remaining filling and pastry. Arrange the parcels on a baking sheet and brush the tops with more butter. Sprinkle with sesame seeds. Bake for 16-18 minutes, or until they’re golden brown.
  • Serve warm with whipped feta.

Tips:

  • Make the Nettle and Pine Nut Parcels a day ahead, refrigerate or freeze un-baked, place on a tray lined with parchment paper and cover until needed.
  • Whipped Feta can also be made in advance, up to 2 days and stored in the fridge.

April is almost upon us, look out for wild garlic in damp woodland areas. You could then make this Wild Garlic, Asparagus & Camembert Tart.

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Category: Foraged Food, Healthy, Snacks, Spring, Starters, Summer, VegetarianTag: baking, foraged, Pastry, seasonal, spring, vegetarian
Previous Post:Rhubarb & Ginger CakeRhubarb & Ginger Cake with Coconut Kefir
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When you have a list of things to do as long as yo When you have a list of things to do as long as your arm (currently making & assembling a wedding cake, see stories) but instead, just sitting and enjoying the sunset with a saffron bun! 

Finnish friend Helena reminded me of this pretty bun shape 😊 Thank you 🧡

You can find the recipe for these Saffron Buns in the link in my bio.

✨If you’re looking to buy Saffron I can highly recommend @attar_apothecary. The best quality I’ve come across [Not gifted]
Inspired by friends Abi @thesefourwallsblog and St Inspired by friends Abi @thesefourwallsblog and Steve @bruun.uk Festive Shelves.

✨Christmas crafting this weekend?✨

If you’d like to make these Christmas 🌟you can use any paper. I’ve used old magazines and wrapping paper. 

For example cut 2 squares measuring 15cm. Fold as shown. Mark 3cm on each straight side and cut. Fold & stick as shown. Stick the 2 stars together. Thread cotton through one point to hang.

Shelf & Acorn @bruun.uk 
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#thissimplescene #myeverydaymagic #feelfreefeed #thatauthenticfeeling #nothingisordinary #posttheordinary #mytinyatlas #seasonspoetry #songofseasons #poetryofsimplethings #simplethingsmadebeautiful #itt_deckthehalls  #mymonthofsundays #slowliving #mymonthofsundays #mutedandmoody #quietchaotics
#quietshadesofgrey #easydiy #nordickitchenstories
Brussel Tops with Fried Halloumi 🌿 If you haven Brussel Tops with Fried Halloumi 🌿 If you haven't tried these, you're missing out! 

I stir-fry mine with a zesty lemon-garlic dressing and a hint of raw honey, topped with crunchy pomegranate. The pickled shallots and chili add that extra zing. Pairing it with my current favourite @petersyard cracker: Pumpkin & Sunflower Seed. [Gifted]🍴
Not one but two posts from me today… In the Nor Not one but two posts from me today…

In the Nordic countries, it's customary to light a candle on the four Sundays before Christmas (Advent). For me, it's about embracing tradition over religion; I love the ritual and the warm glow of candlelight during winter. Friends and family may meet and toast the season with a glass of glögg (mulled wine) accompanied by pepparkakor and saffron buns. (More on Saffron buns next week!)

Happy 1st Sunday of Advent to those who celebrate ✨

What are your family traditions?
Morning! After a week of frosty scenes, today seem Morning! After a week of frosty scenes, today seems rather dreary and wet. Looks like it's going to be a cozy day of Christmas baking ahead!🎄✨
SPICED CHEESE & ONION BRIOCHE 1 large onion, fine SPICED CHEESE & ONION BRIOCHE

1 large onion, finely sliced
Olive oil for frying
1.5 tsp za’atar
0.5 tsp sumac
S & P
Soft cheese, ie. Camembert, Brie, Tallegio

Brioche (Enriched Dough)
400g strong white flour
220ml milk, warmed
6g fast action yeast
35g butter, room temperature
1 egg, lightly beaten
6g fine sea salt

Beaten egg for glazing
Sesame seeds 

1️⃣ Add the flour, yeast and salt to the bowl of a free standing mixer. Warm the milk to 38C and with the motor running on medium add the milk to the flour, follow with the egg, then the butter. Mix on medium for 5-6 minutes. Place in a bowl, cover and prove for 30-40 minutes or place in the fridge to use the following day if preferred.

2️⃣ Divide the dough into 8 and roll with a cupped hand into buns. Then with a rolling pin, flatten and roll into a disc shape. Place on a lined tray. Top each disc with cheese, then follow with the cooled onion mixture. Cover and prove for 30-40 minutes. Brush with beaten egg, then sprinkle with sesame seeds
Bake in a preheated oven on 200C fan for 10-12 minutes. Eat warm. (Freeze on the day of baking). 
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#christmasfood #christmasbaking #bakefeed @britainsbesthomecooks_ #moodylight #brioche #feedfeed #recipereels #delicious #nordickitchenstories
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