INGREDIENTS


2 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, chopped

300g baby spinach

4 tbsp chopped fresh parsley

2 tbsp chopped fresh mint

200g feta

100g butter, melted

8 sheets filo pastry


METHOD


1. Preheat the oven to 180˚C/160˚C fan/gas 5. Heat the olive oil in a frying pan, add the onion and garlic and cook very gently for 15 minutes until perfectly softened and lightly golden. Spoon into a large mixing bowl.

2. Add the spinach to the same pan with a splash of water and gently heat until wilted. Tip into a colander and when cold enough to handle, squeeze out all the moisture. Roughly chop and add to the onions along with the herbs and feta. Season well with black pepper.

3. Lay a sheet of filo on a clean work surface, brush with butter and spoon an eighth of the filling all along the length of the pastry going right to the ends. Roll up, brushing with more butter as you go to make a long thin sausage. Twirl into circle and place on a baking sheet.

4. Repeat with the remaining pastry.

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