SPINACH & CHEESE SCROLLS

PREP + COOK TIME 50 MINUTES SERVES 4

750g silverbeet, stalks trimmed,

chopped coarsely (see tips) 1 tablespoon olive oil

6 green onions, sliced thinly

2 cloves garlic, crushed

1 cup (200g) low-fat cottage cheese 100g fetta, crumbled

1/3 cup finely chopped fresh mint

1/3 cup finely chopped fresh

flat-leaf parsley

2 egg yolks

8 sheets filo pastry

125g butter, melted

2 teaspoons sesame seeds ½ teaspoon cumin seeds lemon wedges, to serve