Braised spinach parcels of feta, green pepper and caramelized onion with a sweet-spiced beetroot cream


Preparation info

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Appears in

The Café Paradiso Cookbook

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

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This is almost worth making for the colours alone. Luckily, it tastes good too. There’s a lot going on inside the parcels, the tangy crunch of the almost-raw pepper mingling with the sweet, soft onions, all dominated by the feta. Real sheep’s milk feta is best, but the cheap Danish stuff works well too, if I may be excused for saying it. Be careful with the measurements for the spices in the beetroot cream. It might be best to start with less and add in a little more at the end - the beetro