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Jamie Oliver’s Modern Greek Salad with Spinach & Feta Parcels

Fat Mum Slim /

Jamie Oliver’s Modern Greek Salad with Spinach & Feta Parcels

I love when a recipe is a pleasant surprise, and this one was. I wasn’t expecting much. Being pregnant I have very little interest in food. My best friend had flown up from Melbourne and was heading over for lunch, and deciding what to make is usually fun – but deciding what to make when you have no interest in food is a little bit harder. After flipping through a few cook books, this was the winner. It was so good that I’ve made it again since then {and it’s only been a week}.

It’s a 15 minute meal. It is quick, and if you put your mind to it you could most probably do it in that time frame. I had a little time on my hands, so I flaffed about and probably took more like 25. Rebel.

And let me just say, don’t make the parcels and team it with a different salad. This salad is killer. I actually don’t like cucumbers. I always pull them off salad sandwiches and push them aside in salads. But I am now in love with them, thanks to this salad. They’re fresh, crisp and perfect. Why didn’t anyone tell me about them before?

Jamie Oliver’s Modern Greek Salad with Spinach & Feta Parcels


1 x 400g tin of chickpeas
100g feta cheese
100g baby spinach
1 lemon
1/2 tsp sweet smoked paprika
4 large sheets of filo pastry

1 cucumber
1 small red onion
A handful of mint, roughly chopped
A handful of coriander, roughly chopped
20g slivered almonds
650g mixed ripe tomatoes
2 tbsp olive oil

To serve
fat-free natural yoghurt
lemon juice


♥ Preheat the oven to 220 degrees Celcius.
♥ Get out your food processor, or use your stick blender. Drain the chickpeas and add to the processor {or bowl if you’re using the stick blender}. Add the feta, spinach, lemon zest and paprika and blitz until combined.
♥ To make the parcels, fold a single sheet of filo pastry in half, spoon a quarter of the feta mix into the middle and then bring the sides up to make the parcel. They seem like they’re going to fall apart, but just pinch the tops together so they stay gathered. Make the 3 other parcels.
♥ Place in the oven to cook until golden and crisp. {Jamie does suggest frying the bottoms in a frying pan of oil. I tried doing this, and much prepared no frying. Up to you}.
♥ To make the salad, slice the cucumber thinly, as well as the red onion. Place it into your serving bowl. Slice the tomatoes as you please. I buy a punnet of different sized tomatoes – some I slice, some I quarter and the smaller ones I leave whole. Place into the serving bowl.
♥ Drizzle the olive oil over the salad. Sprinkle with salt. Gently toss. Scatter with the herbs and the almonds.
♥ Serve the parcels with the salad, and a dollop of the yoghurt mixed with lemon juice.

♥ In Jamie’s recipe he adds lettuce to the salad. You can do this too. I liked the combination without it.
♥ I’ve also skipped another step in the salad, where Jamie adds a handful of black olives. He also adds the lemon juice to the salad instead of the yoghurt. I like the yoghurt sauce to have a tang, but it’s really up to you. Adapt yours to suit your tastes.
♥ The second time I made this I doubled the quantity of the parcels so we’d have more {i.e. two for Hubby and some for lunch the next day}.

Do you like cucumbers? Is there a food you once detested, but suddenly became friends with later in life?