Spinach, Feta and Pinenut Rolls

  • 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.