Sunday, 22 June 2014

Three Cheese Spinach Filo Roll

A great lunch or light supper. Serve with a green salad or sliced tomatoes.

Hello meatless-Monday. This is a really satisfying dish.
If your family likes spanakopita they will love this. Cheesy and lemony wrapped in a light crispy shell, my family loves it.

Start by sauteing the onion in oil. Cook on medium low for 5 minutes until the onions are transparent.

Squeeze all of the moisture out of the spinach.
Add the garlic and spinach when the onions are just about done.  Cook for a few minutes until all of the moisture has evaporated from the spinach.

Cook the green onions for a few minutes

Let the mixture cool a bit before adding the cheese or eggs

Add the cheese, pine nuts,lemon zest and juice, nutmeg, dill, salt, pepper and eggs

Thaw the filo pastry in the packaging in the refrigerator overnight.
Cover with plastic wrap and a clean,damp tea towel. Filo dries out really quickly. The plastic wrap and the tea tower prevents it from drying out.

Combine 3 tbsp olive oil and 3 tbsp melted butter. Working with one sheet at a time, brush each sheet with oil/butter mixture. Stacking the sheets on top of each other as you go.

Spoon the filling onto the pastry, leaving about an inch on each side.

Carefully roll pastry like a jelly roll. Pinch the sides together. Brush the top with the remaining oil/butter.

Using a serrated knife make slices in two inch intervals slicing half way through the roll.
This step provides a way for steam to escape during the baking process and allows for easy cutting after the roll is cooked.

Bake until golden and crispy.

Serve one or two slices with a green salad or sliced tomato.

Watch me make it on Youtube.

250 grams frozen spinach(you may use fresh spinach, Swiss chard or kale cooked and drained)
1 tbsp oil
1 cup onion, chopped
1/2 cup green onions chopped
1 clove minced garlic
1 cup ricotta, drained
3/4 cup feta cheese, crumbled
1/4 cup grated Parmesan
1/4 cup chopped fresh dill(or 1 tsp dried dill)
1/4 tsp freshly grated nutmeg
zest and juice from 1/2 lemon
1/4 cup toasted pine nuts(may substitute slivered blanched almonds)
1/2 tsp salt
1/2 tsp pepper
2 eggs
8-10 sheets filo pastry(half of a package)Thawed overnight in the fridge or at room temperature for four or five hours
3 tbsp melted butter
3 tbsp olive oil

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