Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 50g pine nuts
- Oil, for frying e.g. rapeseed oil
- 1 small white onion, diced
- 1 garlic clove, crushed
- ½ tablespoon dried oregano
- Handful of spinach
- 4 mint sprigs, leaves picked
- 1 small bunch of dill
- Cracked black pepper and salt
- 50g feta
- 100g ricotta
- 4 sheets of filo pastry
- 1½ tablespoons/45ml melted butter or olive oil
- 1 egg, beaten
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Method
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1Preheat the oven to 180ºC/ Fan 160ºC/ Gas Mark 5
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2Toast the pine nuts in a dry frying pan over a medium heat until golden. Set aside to cool before roughly chopping.
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3In the same pan warm a dash of oil and fry the onion for 4 - 5 minutes until soft. Add the garlic along with a pinch of salt and fry for a further 1 minute. Stir through the oregano and spinach leaves until wilted and remove from the heat.
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4Tip the onion mixture into a large bowl and allow it to cool. Finely chop the mint and dill and add to the bowl along with a good crack of black pepper to taste and the chopped pine nuts. Crumble in the feta and stir in the ricotta to mix all the ingredients together.
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5Lay a sheet of filo pastry out on a work surface and brush lightly with a little of the beaten egg. Layer over another layer of filo and smooth out to bond the layers. Spoon half the ricotta mixture along the long edge of the filo in a sausage shape approximately 2cm from the edge. Fold over the filo to encase the mixture and roll up into a long sausage. Starting from one end, curl the filo sausage into a spiral and place in the middle of the tapas dish.
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6Repeat the process with the remaining filo sheets and mixture. This time curl the filo sausage around the outside of the first spiral to fill the dish. Brush with the melted butter or oil and bake in the preheated oven for 15 - 20 minutes, until golden and crisp.
