Who doesn’t love the crispiness of the filo pastry in this classic recipe
- ½ cup fresh spinach or frozen*See note
- ½ small onion, finely chopped
- 30g grated cheddar cheese
- 20g grated parmesan cheese
- 30g feta cheese
- 1 tablespoon parsley
- pinch cumin
- pinch nutmeg
- black pepper
- 1 egg
- 4-5 slices filo pastry *See note
- 30g butter
- If using fresh spinach, wash and pat or spin dry, remove the white stalks and roll the spinach then finely chop
- Place the spinach and onion in a bowl and mix well, leave for 1 hour, drain off any liquid
- Preheat oven to 180º
- Add the cheddar, parmesan and crumbled feta, parsley, cumin, nutmeg and black pepper
- Have a damp clean tea towel handy to cover the filo (as it drys quickly and is hard to handle)
- Open out the pastry, take one sheet (keep the remainder coved with the damp towel) brush one half of the sheet with the melted butter then fold it in half lengthways, repeat with the remaining sheets of pastry.
- Add the egg to spinach mix and toss through. Place the mixture into the centre of the pastry lengthways, leaving a space around the edges to fold in pastry.
- Roll up tightly, fold the edges in and brush all with melted butter including the underneath
- Line baking tray with baking paper and place spinach roulade on tray and cook in moderate oven for 25 minutes. Turn the roll over and cook for a further 10 minutes or until golden brown
Note: I prefer to use fresh spinach and filo, but frozen still works well.
- If using frozen spinach, thaw and drain well, squeeze out excess liquid. (If not dried well it will make the roll wet)
- If using frozen filo, thaw before separating sheets
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