MAKES 6-8 ‘SNAILS’ / PREPARATION 25 MINUTES / COOKING 45 MINUTES
oil, for greasing and brushing 350g fresh spinach or Swiss chard leaves, rinsed good handful of flat-leaf parsley, chopped 100g feta, chopped ¾ teapoon salt 350g packet filo pastry, defrosted
Preheat the oven to 180°C. Oil a shallow round cake pan about 30cm in diameter.
Lightly cook the spinach and parsley in a lidded pan with just the water clinging to the leaves after washing. When the leaves have wilted, drain through a sieve and let cool. I later give them a good squeeze to get rid of any remaining water. Once cold, mix with the feta and salt and set aside.
Unroll a sheet of filo. Spoon a little of the spinach mixture down the long edge, then roll up like a cigar. If it splits or seems fragile, roll another sheet of filo around it. Take care not to do this too tightly or it will split again while cooking. Coil the cigar into a snail shape. Repeat this process until you have made 6-8 ‘snails’, then arrange them neatly (sides touching) in the prepared pan. Brush with oil and bake for 40 minutes, or until golden brown.
WINE A perfumed, lively pinot noir. Try the Te Kairanga Pinot Noir 2015