Spinach & Cheese Scrolls
Spinach & Cheese Scrolls


500g frozen chopped spinach, thawed

1 tablespoon olive oil

6 spring onions, sliced thinly

2 cloves garlic, crushed

200g cottage cheese

100g feta, crumbled

20g finely chopped fresh mint

20g finely chopped fresh flat-leaf parsley

2 egg yolks

8 sheets filo pastry

125g butter, melted

2 teaspoons sesame seeds

½ teaspoon cumin seeds

lemon wedges, to serve


10 plum tomatoes (150g), cut into wedges

1 small red onion (100g), sliced thinly into rings

2 teaspoons extra virgin olive oil

2 tablespoons fresh oregano leaves


1     Preheat oven to 180°C/160°C fan. Grease and line two oven trays with baking paper.

2     Drain spinach using a sieve. Then squeeze out excess water and place in a bowl. Pat dry with paper towel.

3     Heat oil in a medium frying pan over low heat; cook onion and garlic, stirring occasionally, for 3 minutes 
or until soft. Add onion mixture to spinach with cottage cheese, feta, herbs and egg yolks; stir until well combined. Season.

4     Brush one sheet of pastry with melted butter; top with another sheet. Spoon a quarter of the spinach mixture along one long edge of the pastry and roll up tightly to form a sausage shape. Roll pastry to make a snail shell shape. Place on tray. Repeat with remaining pastry and spinach mixture to make four snail shells.

5     Brush with remaining butter; sprinkle with sesame seeds and cumin seeds. Bake for 35 minutes or until pastry is crisp and golden. 

6     Meanwhile, make the tomato salad. Serve scrolls with salad and lemon wedges.



Combine the ingredients in a medium bowl.




Make this into a large pie by placing the filling in a quiche dish, then cover with scrunched-up filo pastry sheets, brush with butter and sprinkle with the seeds. Bake for 20-25 minutes or until the pastry is crisp and golden.