250 g frozen spinach, thawed

250 g cottage cheese

100 g feta cheese, crumbled

1/3 cup toasted pinenuts

1 egg

2 cloves garlic crushed

pinch Of nutmeg

salt and freshly ground black pepper to season

16 sheets filo pastry

50 g butter, melted

Squeeze spinach dry. Combine spinach, cottage and feta cheeses, pinenuts, egg, garlic and nutmeg in a bowl. Mix well. Season with salt and pepper. To make each parcel, place a sheet of filo pastry on a flat surface. Brush with melted butter.

Top with another sheet of filo, brush again with melted butter, then fold in half to make a rectangle. Spoon spinach mixture along one narrow end of the pastry. Fold edges in and roll up to encase filling.

Place parcels on an oven tray brushed with butter. Brush parcels with remaining butter. Bake at 1900 C for 1 2—15 minutes until golden.

Makes 8 parcels.


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