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.
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.
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.
Brush the tops with butter, then bake for
15-18 mins until lightly golden and crisp.