-
1
Preheat the oven to 200C, 400F, Gas Mark 6.
-
2
Remove any excess water from the spinach and place in mixing bowl together with the spring onions and egg yolk.
-
3
Season with salt, pepper and nutmeg and blend thoroughly.
-
4
Set aside.
-
5
Remove the rind from the cheese and cut into 8 equal sized cubes.
-
6
Set aside.
-
7
Cut each sheet of phyllo pastry into quarters (16 quarters) and brush with a little melted butter.
-
8
Cover with a damp cloth whilst you assemble the parcels.
-
9
Divide the spinach mixture into 8 portions and place one portion in the centre of one piece of phyllo pastry.
-
10
Push a cube of Stilton into the centre of the spinach filling so that it is completely surrounded by the spinach mixture.
-
11
Fold over the edges of the pastry to form a parcel, then place, seam side down, onto another piece of pastry and fold up to enclose the first parcel.
-
12
Brush liberally with melted butter on all sides, place on a baking sheet and cover lightly with damp kitchen paper whilst you make up the remaining parcels.
-
13
You will end up with 8 parcels in all.
-
14
Bake for about 15 minutes until golden brown.
-
15
Meanwhile, in a mixing bowl, stir together the yogurt and mint and season with salt and pepper.
-
16
To serve - transfer the parcels onto individual serving plates, garnish with watercress and serve the sauce on the side.
