PREP + COOK TIME 50 MINUTES SERVES 4
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.