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!
				Ingredients 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 Method 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
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