Friday, January 23, 2009

Spinach and feta rolls

Makes 4

* 1 tablespoon olive oil
* 1 medium brown onion, finely chopped
* 1 teaspoon smoked paprika
* 1/4 teaspoon chilli powder
* 100g baby spinach leaves
* 200g feta cheese, crumbled (see note).
* 8 sheets of filo pastry
* 30g butter, melted
* tomato salad, to serve

1. Heat olive oil in a large frying pan over medium heat. Add onion to pan with paprika and chilli powder. Cook, stirring, for 5 minutes or until onion is soft. Add baby spinach leaves. Cook, stirring, for 3 minutes or until spinach is just wilted. Remove to a bowl. Stir in feta cheese. Season with pepper. Preheat oven to 200°C. Line a baking tray with baking paper. Cut filo pastry in half crossways to make 16 half-sheets. Brush 1 half-sheet of pastry with melted butter. Top with another pastry half and brush with butter. Repeat to form a 4-layer stack. Repeat method with remaining pastry sheets and butter to form 3 more stacks. Spoon one-quarter of the spinach mixture along the short end of 1 stack. Roll up pastry, folding in sides, to enclose filling. Brush with butter. Place on prepared tray. Repeat to form 3 more rolls. Bake rolls for 10 to 15 minutes or until pastry is golden and crisp. Serve warm with a tomato salad.

Notes & tips
* The saltiness and texture of feta cheese depends on the amount of salt used in its manufacture and preservation. Taste feta for saltiness before seasoning dishes in which it's used.

Super Food Ideas - Page 57
Recipe by Kirrily La Rosa


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