Ingredients:
- 2 tbsp oil
- 1 medium onion finely chopped
- Filo pastry
- 400g baby spinach, washed and cleaned
- 1 cup of crumbled feta
- a handful of fresh mint finely chopped
- 1/4 cup of grated Romano cheese
- 1 egg
- Salt and pepper to taste
- 1/2 tsp paprika powder
- 1/2 tsp cumin powder
- 1/4 teaspoon cardamom
- 1 cup fresh mint
- a handful of fresh parsley
- Thaw the filo dough according to the manufacturer’s instructions
- Prepare the filling by heating 2 tbsp of oil in a large pan. Once hot add in chopped onion and fry until translucent this will take around 2-3 minutes.
- Next add in spinach and salt to taste. Cook on high flame for 5-8 minutes or until the spinach has reduced half in size. Keep cooking all the liquid from the pan is gone. You want the spinach to be slightly dry.
- After that remove from heat and transfer in a large bowl.
- Next add in the rest of the ingredients (1 cup of crumbled feta, a handful of fresh mint finely chopped, 1/4 cup of grated Romano cheese, 1 egg, salt and pepper to taste, 1/2 tsp of paprika powder, 1/2 tsp of cumin powder, 1/4 tsp of cardamom and a handful of fresh parsley).
- Take one sheet of filo dough (make sure to cover the remaining sheets with a clean kitchen towel to prevent them from drying)
- Cut the sheet of filo into 2 strips if you want the rolls to be bigger or 3 strips if you want them smaller, you will get three long rectangles.
- Spray the sheets or brush them with oil.
- Fold each strip in half to get a double layer of dough.
- Place one teaspoon of the filling along the short side of the rectangle and roll the dough to enclose the filling.
- Brush the finished roll with a little oil.
- Repeat with the remaining sheets.
- Brush a baking tray with oil and place the rolls on.
- Pre-heat oven over 180 C. Bake for 8-10 minutes or until golden brown.
- Serve with Greek yogurt!
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