With its rich, creamy texture, and slightly sweet taste, Italian mascarpone cheese makes these parcels a must-try treat. Together with mashed potato, earthy spinach & special spice mix, stuffed tortilla triangles are fried until golden in butter. A side of mustard vinaigrette-coated salad with cannellini beans, feta, tomatoes & cucumber make this meal a top-rated choice.
Creamy Spinach-Potato Grilled Parcels
Creamy Spinach-Potato Grilled Parcels
with a cannellini bean salad
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Cannellini Beans
- Cucumber
- Danish-style Feta
- Mascarpone Cheese
- Mustard Dressing
- Potato
- Spice Mix
- Spinach
- Spring Onion
- Spring Onions
- Tomato
- Tomatoes
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
SOFT POTATOES
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 10-15 minutes. Drain and return to the pot. Mash with a fork, season, and cover.
SPINACH
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced spring onion and the spice mix until fragrant, 2-3 minutes. Add the shredded spinach and fry until the spinach is wilted, 3-4 minutes. Season and remove from the pan.
BEANS
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the rinsed beans until lightly caramelised and warmed through, 4-5 minutes (shifting occasionally). Remove from the heat and season.
CREAMY FILLING & SALAD
To the pot with the mashed potato, add the cooked spinach and the mascarpone cheese, and mix to combine. Place the mixture onto one side of the tortillas, then fold the other half over to form a half-moon shape. In a salad bowl, combine the mustard dressing (to taste) and a drizzle of olive oil. Toss through the beans, the drained feta, and the diced cucumber & tomato. Season and set aside.
GOLDEN MOONS
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the half-moons until golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
TIME TO EAT
Plate up the loaded parcels and side with the bean salad. Well done, Chef!
Potato - 200g
Spring Onion - 1
Spice Mix - 15ml
Spinach - 50g
Cannellini Beans - 60g
Mascarpone Cheese - 50ml
Wheat Flour Tortillas - 2
Mustard Dressing - 20ml
Danish-style Feta - 20g
Cucumber - 50g
Tomato - 1
SOFT POTATOES
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 10-15 minutes. Drain and return to the pot. Mash with a fork, season, and cover.
SPINACH
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced spring onion and the spice mix until fragrant, 2-3 minutes. Add the shredded spinach and fry until the spinach is wilted, 3-4 minutes. Season and remove from the pan.
BEANS
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the rinsed beans until lightly caramelised and warmed through, 4-5 minutes (shifting occasionally). Remove from the heat and season.
CREAMY FILLING & SALAD
To the pot with the mashed potato, add the cooked spinach and the mascarpone cheese, and mix to combine. Place the mixture onto one side of the tortillas, then fold the other half over to form a half-moon shape. In a salad bowl, combine the mustard dressing (to taste) and a drizzle of olive oil. Toss through the beans, the drained feta, and the diced cucumber & tomato. Season and set aside.
GOLDEN MOONS
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the half-moons until golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
TIME TO EAT
Plate up the loaded parcels and side with the bean salad. Well done, Chef!
Potato - 400g
Spring Onions - 2
Spice Mix - 30ml
Spinach - 100g
Cannellini Beans - 120g
Mascarpone Cheese - 100ml
Wheat Flour Tortillas - 4
Mustard Dressing - 40ml
Danish-style Feta - 40g
Cucumber - 100g
Tomato - 1
SOFT POTATOES
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Mash with a fork, season, and cover.
SPINACH
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced spring onion and the spice mix until fragrant, 3-4 minutes. Add the shredded spinach and fry until the spinach is wilted, 4-5 minutes. Season and remove from the pan.
BEANS
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the rinsed beans until lightly caramelised and warmed through, 5-6 minutes (shifting occasionally). Remove from the heat and season.
CREAMY FILLING & SALAD
To the pot with the mashed potato, add the cooked spinach and the mascarpone cheese, and mix to combine. Place the mixture onto one side of the tortillas, then fold the other half over to form a half-moon shape. In a salad bowl, combine the mustard dressing (to taste) and a drizzle of olive oil. Toss through the beans, the drained feta, and the diced cucumber & tomato. Season and set aside.
GOLDEN MOONS
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the half-moons until golden, 1-2 minutes per side. Remove from the pan and drain on paper towel. You may need to do this step in batches.
TIME TO EAT
Plate up the loaded parcels and side with the bean salad. Well done, Chef!
Potato - 600g
Spring Onions - 3
Spice Mix - 45ml
Spinach - 150g
Cannellini Beans - 180g
Mascarpone Cheese - 150ml
Wheat Flour Tortillas - 6
Mustard Dressing - 60ml
Danish-style Feta - 60g
Cucumber - 150g
Tomatoes - 2
SOFT POTATOES
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Mash with a fork, season, and cover.
SPINACH
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced spring onion and the spice mix until fragrant, 3-4 minutes. Add the shredded spinach and fry until the spinach is wilted, 4-5 minutes. Season and remove from the pan.
BEANS
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the rinsed beans until lightly caramelised and warmed through, 5-6 minutes (shifting occasionally). Remove from the heat and season.
CREAMY FILLING & SALAD
To the pot with the mashed potato, add the cooked spinach and the mascarpone cheese, and mix to combine. Place the mixture onto one side of the tortillas, then fold the other half over to form a half-moon shape. In a salad bowl, combine the mustard dressing (to taste) and a drizzle of olive oil. Toss through the beans, the drained feta, and the diced cucumber & tomato. Season and set aside.
GOLDEN MOONS
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the half-moons until golden, 1-2 minutes per side. Remove from the pan and drain on paper towel. You may need to do this step in batches.
TIME TO EAT
Plate up the loaded parcels and side with the bean salad. Well done, Chef!
Potato - 800g
Spring Onions - 4
Spice Mix - 60ml
Spinach - 200g
Cannellini Beans - 240g
Mascarpone Cheese - 200ml
Wheat Flour Tortillas - 8
Mustard Dressing - 80ml
Danish-style Feta - 80g
Cucumber - 200g
Tomatoes - 2
Woolies Products in this dish
