BAKED SPINACH and FETA PHYLLO SPIRAL
SERVES: 6 / COOKING & PREPARATION: 1 HOUR
FILLING
2 spring onions, finely chopped
15ml (1T) butter, plus extra for greasing
400g baby spinach, chopped
250g feta, grated
150g parmesan, grated
¼c chopped fresh mint
30ml (2T) chopped fresh dill
3 eggs, beaten
salt and pepper
TO FINISH
12 sheets phyllo pastry
melted butter
2 eggs, beaten
extra grated Parmesan
sesame seeds
Preheat the oven to 180°C and grease a pizza baking tin or an ovenproof pan with butter.
1 Filling Fry the spring onions lightly in butter, then set aside.
2 Mix the spinach with both cheeses, as well as the mint, dill and eggs. Add the fried spring onions and mix. Season with salt and pepper.
3 To finish Layer 2 sheets of the phyllo pastry together and brush each one with melted butter.
4 Spread some of the spinach mixture along one long edge of the pastry, leaving a 3cm border at each end. Roll the pastry lightly around the mixture, tucking in the ends. Repeat with the remaining pastry and mixture. This will create 6 rolls.
5 Coil the rolls in the pizza tin or pan, starting from the centre and working out towards the edge to form a spiral. Brush the sides of the rolls with beaten egg as you work, then brush the top of the spiral as well. 6 Sprinkle over some Parmesan and sesame seeds, then bake for 45 minutes, or until golden brown.