- 250 g silverbeet, spinach or kale
- 2 Tbs butter
- 1 onion finely chopped
- 1 C ricotta
- ¾ C crumbled fetta
- ½ C grated parmesan
- ¼ C chopped coriander or parsley
- 1/3-1/2 C pinenuts
- 2 eggs lightly beaten
- ½ tsp nutmeg
- 8 sheets of filo pastry
- Salt and pepper to taste
Preheat oven to 180°C. Lightly sauté chopped spinach in a small amount of butter. Mix together with rest of ingredients. Layer 8 sheets of filo pastry, brushing each with a little butter. Place a long sausage shape of mixture along the length of the pastry allowing room at the ends to fold in. Roll mixture up in pastry to form a log. Bake for 40 mins the cut to size.
