Sunday, November 8, 2009

Spinach and feta rolls

Spinach and feta filo rolls

Serves 4–6

1 tbs olive oil
150g spinach leaves, washed and drained
200g feta
1 large egg, beaten
a small bunch of mixed herbs, such as mint, flat-leaf parsley and dill, leaves chopped
sea salt and black pepper
a pinch of sumac (optional)
6 sheets of filo pastry
100g unsalted butter, melted

Method of Preparation
Heat a frying pan and add the oil. When hot, add the spinach and stir until wilted. Tip into a colander and press with the back of a ladle to squeeze out excess moisture, then pat dry with kitchen paper. Chop the spinach finely and place in a bowl. Leave to cool. Preheat the oven to 200°C/Gas 6. Crumble the feta over the spinach and mix in the egg, chopped herbs, seasoning and a pinch of sumac, if using.

Work with 2 filo pastry sheets at a time, keeping the rest covered with a tea towel to prevent them from drying out. Brush a sheet of filo pastry with melted butter, then press the second sheet on top. Brush again with melted butter, then cut through both layers into 4 even rectangles. Spread a tablespoonful of the feta and spinach filling along one short end of a filo rectangle, leaving a 2cm margin on both sides. Roll the pastry over the filling just to enclose it, then tuck in the ends on both sides and continue to roll up the "cigar" to the end. Place on a large, lightly buttered baking sheet and brush with more melted butter. Repeat with the rest of the filo to use up all the filling – you should have enough for 12 rolls. Bake the filo rolls in the oven for 20-30 minutes until golden and crisp. Best served warm from the oven.

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