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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Creamy Spinach-Potato Grilled Parcels?
The preparation time for Creamy Spinach-Potato Grilled Parcels with a cannellini bean salad is between 30 and 45 minutes.
What is the total time required to make Creamy Spinach-Potato Grilled Parcels with a cannellini bean salad?
The total time required to make Creamy Spinach-Potato Grilled Parcels with a cannellini bean salad is between 40 and 55 minutes.
How many servings does Creamy Spinach-Potato Grilled Parcels provide?
4 servings
What are the main ingredients in Creamy Spinach-Potato Grilled Parcels?
Cannellini Beans, Cucumber, Danish-style Feta, Mascarpone Cheese, Mustard Dressing, Potato, Spice Mix, Spinach, Spring Onion, Spring Onions, Tomato, Tomatoes, Wheat Flour Tortillas
What is the nutritional information of Creamy Spinach-Potato Grilled Parcels?
Calories: 752, Carbs: 116 grams, Fat: grams, Protein: 25.8 grams, Sugar: 12.2 grams, Salt: 2137 grams
How do I prepare Creamy Spinach-Potato Grilled Parcels?
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. 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. 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!
What should be prepared from my kitchen to make Creamy Spinach-Potato Grilled Parcels?
Cannellini Beans, Cucumber, Danish-style Feta, Mascarpone Cheese, Mustard Dressing, Potato, Spice Mix, Spinach, Spring Onion, Spring Onions, Tomato, Tomatoes, Wheat Flour Tortillas
How many calories does Creamy Spinach-Potato Grilled Parcels have?
752 calories
How much fat content does Creamy Spinach-Potato Grilled Parcels have?
grams
Woolies Products in this dish
