- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 bunch spring onion, finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 200g frozen leaf spinach, thawed, well-drained and finely chopped
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 200g pack feta cheese, drained
- 250g tub ricotta
Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…
- 1 tbsp chopped dill
- 2 eggs, lightly beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 20 sheets filo pastry
- 175g butter, melted, for brushing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
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.