Spanakopita Rolls

Makes approx 14 x 8cm rolls

INGREDIENTS ◆ 270g Filo pastry sheets ◆ 250g spinach, washed

and chopped ◆ 1tbsp olive oil ◆ 1 leek, washed and

chopped ◆ 6 spring onions, sliced ◆ 1 clove garlic, crushed ◆ Finely grated zest of

1 lemon ◆ 200g feta, crumbled ◆ 1tbsp fresh dill, chopped ◆ 1tbsp fresh mint, chopped ◆ ½tbsp fresh oregano or

marjoram, chopped ◆ A pinch of dried nutmeg ◆ 1 egg, beaten ◆ Salt and pepper ◆ 60g butter to brush filo 1 Preheat oven to 200°C, Fan 180°C, Gas 6. Line a large baking sheet with non-stick parchment. 2 Put washed, chopped spinach in a colander and sprinkle over 1tsp salt. Work it through the spinach with your hands and leave it on a draining board for 30min. 3 Heat oil in a medium saucepan and add leeks. Cook gently until softened but not browned. Add spring onions and garlic and cook for 2min more. Set aside to cool in a large bowl. 4 Rinse spinach with cold water and squeeze it out thoroughly to get rid of most of the moisture. Add to cool leek mixture. Add lemon zest, crumbled feta, herbs, nutmeg, egg, salt and pepper. Work it together with your hands. 5 Melt butter. Lay a strip of filo on the work top. Brush with butter and lay another piece of filo on top. Brush again and place a third piece, also brushed with butter. Lay almost half the spinach mixture along the long edge of the pastr y. Roll up to make a long roll. Using a sharp knife, cut into six. Put on the baking sheet and brush each with butter. 6 Repeat with another three layers of pastry. If you have one filo sheet left, cut into 3 even pieces, layer as before and add remaining filling. Roll up and cut into 2. 7 Cook in the oven for approx 20min. Serve warm or cold.