Preparation time is 30minutes
Cook time is 20minutes
Total time is 50minutes
Serve is for 4 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 60grams butter, melted
- 1 1/4 cup mint leaves, finely chopped
- 4 spring onions, chopped
- 1/4teaspoons ground nutmeg
- 1 lemon, wedges (to serve)
- 1 cup Greek-style yoghurt
- 1/2 cup parmesan, finely grated
- 8 sheet sheets filo pastry
- 200grams feta, crumbled
- 150grams fresh ricotta
- 1 egg, whisked
- 1/2 cup dill sprigs, finely chopped
- 500grams frozen spinach, thawed
Nutrition per serving
2750kJ / 655Cal
2750 Kilojoules or 655 Calories
32% of daily energy intake*
Protein
33.2grams
Fat
45.2grams
Carbs
34.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C. Line a large baking tray with baking paper. Using your hands, squeeze liquid from spinach and place spinach in a large bowl. Add onion, feta, ricotta, parmesan, 1/4 cup of the dill, 1/4 cup of the mint, egg and nutmeg. Season with salt and pepper and stir until well combined.
Step 2 of 3
Place a sheet of filo onto a flat surface. Brush with melted butter. Fold in half, short end to short end. Spoon 1/3 cup of spinach mixture onto a short edge, leaving a 6cm border on each side. Fold borders over filling and roll, enclosing filling. Transfer to prepared tray. Repeat with remaining pastry and filling to make 8 rolls. Brush rolls with melted butter. Bake for 20 minutes or until golden and crisp.
Step 3 of 3
Combine yoghurt with remaining dill and mint and season with salt and pepper. Serve rolls with yoghurt sauce and lemon wedges.
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