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Recipe by Mary Cadogan

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1. Heat oven to 200C/fan 180C/gas 6. Line two baking sheets with baking parchment. Heat the oil in a pan, then cook the spring onions for 1-2 mins until softened. Add the spinach and cook for a few mins more until any liquid has evaporated. Remove from heat.
2. Pat the feta dry with kitchen paper, then crumble it finely into a large bowl. Add the ricotta, dill and season with pepper. Taste, then add a little salt if needed. Add the eggs and spinach mixture, then mix well.
3. Unfold the filo and cut into three pieces lengthwise, cutting through all of the sheets at once. Take out 3 sheets and wrap the remainder tightly to prevent them from drying out. Brush the 3 strips lightly with melted butter. Fold in half lengthwise so they are half the length, then brush again with butter. Place 1 tsp of the mixture on the end of each strip, fold a little pastry over the filling, then fold in the edges. Loosely roll to form a cigar. Place on the baking sheets, a little apart, then finish making the rest. Can be frozen in a large plastic container for up to 3 months.
4. Brush the tops with butter, then bake for 15-18 mins until lightly golden and crisp.

Per serving

57 kcalories, protein 2g, carbohydrate 3g, fat 4 g, saturated fat 2g, fibre 0g, salt 0.3 g

http://www.bbcgoodfood.com/recipes/6494/

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Ingredients

• 2 tbsp olive oil
• 1 bunch spring onion , finely chopped
• 200g frozen leaf spinach , thawed, well-drained and finely chopped
• 200g pack feta cheese , drained
• 250g tub ricotta
• 1 tbsp chopped dill
• 2 eggs , lightly beaten
• 20 sheets filo pastry
• 175g butter , melted, for brushing

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Difficulty and servings

Makes 60

Preperation and cooking times

Prep 1 hr

Cook 18 mins

Vegetarian

Ingredients

• 2 tbsp olive oil
• 1 bunch spring onion , finely chopped
• 200g frozen leaf spinach , thawed, well-drained and finely chopped
• 200g pack feta cheese , drained
• 250g tub ricotta
• 1 tbsp chopped dill
• 2 eggs , lightly beaten
• 20 sheets filo pastry
• 175g butter , melted, for brushing

Per serving

57 kcalories, protein 2g, carbohydrate 3g, fat 4 g, saturated fat 2g, fibre 0g, salt 0.3 g

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