Name: Feta and spinach filo bundles
Cook time: 45 min
Total time: 45 min
Ingredients: Fetta and spinach fillo bundles; 350 gram spinach, trimmed; 1 tablespoon olive oil; 1 (150g) brown onion, finely chopped; 2 clove garlic, crushed; 1/2 teaspoon ground nutmeg; 150 gram feta cheese, crumbled; 3 eggs; 2 teaspoon finely grated lemon rind; 1/4 cup coarsely chopped fresh mint; 2 tablespoon finely chopped fresh dill; 80 gram butter, melted; 6 sheets filo pastry

Ingredients

Fetta and spinach fillo bundles

350 gram spinach, trimmed

1 tablespoon olive oil

1 (150g) brown onion, finely chopped

2 clove garlic, crushed

1/2 teaspoon ground nutmeg

150 gram feta cheese, crumbled

3 eggs

2 teaspoon finely grated lemon rind

1/4 cup coarsely chopped fresh mint

2 tablespoon finely chopped fresh dill

80 gram butter, melted

6 sheets filo pastry

Method

Fetta and spinach fillo bundles

1.Boil, steam or microwave spinach until wilted; drain. Refresh in cold water and drain again. Squeeze out excess moisture. Chop spinach coarsely; spread out on absorbent paper.

2.Heat oil in small frying pan and stir onion and garlic over medium heat until onion softens. Add nutmeg; continue stirring until fragrant. Cool. Combine onion mixture and spinach in medium bowl with cheese, eggs, rind and herbs.

3.Preheat oven to 200°C (180°C fan-forced). Brush a six-hole (¾-cup/ 180ml) texas muffin pan with a little of the butter.

4.Brush each sheet of filo with melted butter and fold in half to enclose buttered side. Gently press one sheet into each pan hole. Spoon spinach mixture into pastry cases; fold filo over filling to enclose. Brush with butter.

5.Bake fillo bundles about 15 minutes. Turn bundles out, top-side up, onto baking-paper-lined oven tray; bake further 5 minutes or until browned lightly. Stand 5 minutes before serving, top-side up.

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