Cheese and spinach pastries bring zing to spring

13 December 2012

Here is a different way to use spinach - or similar iron-rich dark leafy greens - which are in season in spring and early summer.

According to author Troth Wells spinach has a high nutritional value, including bone-healthy vitamin K and anti-inflammatory omega-3 fatty acids; it is also rich in antioxidants, especially when fresh, steamed, or quickly boiled.

Taken from the exciting new cookbook The Small Planet Vegetarian by Troth Wells. You can create delicious global flavours using ingredients that are kind to the planet.

Ingredients

• 225g filo sheets
• 225g feta cheese, crumbled, or cottage cheese or ricotta
• 450g spinach, chopped
• ½ teaspoon ground allspice
• ¼ teaspoon grated nutmeg
• 2 tablespoons fresh parsley, dill or fennel, or a mix of these, chopped
• melted butter or margarine
• pepper

Method

Heat oven to 180ºC/350ºF/Gas 4

1. Put the cheese into a bowl and combine it with the ground allspice, nutmeg, parsley, dill or fennel, using a fork to make a paste.
2. Cook the spinach in a very little water until it is soft. Drain it well, allow to cool and then squeeze out any excess water. Put it into the bowl with the cheese mixture and the pepper (feta cheese will not require any salt).
3. As you use them, cut each filo sheet into rectangular strips about 4 in/10 cm wide x 15 in/38 cm long. Keep the remaining sheets covered as they dry out very quickly and become brittle.
4. Put a little heap of the cheese and spinach mixture at one end of the pastry. Roll into a cigar shape, lightly brushing the other end of the strip with melted butter or margarine to seal. Fold in the sides to contain the filling.
5. Repeat this until you have used up the ingredients. Place the rolls on a baking sheet and bake for 30 minutes or so until they are crispy.

Leave to cool slightly before serving.

Serving suggestions

Try them with chutney, a crispy cucumber salad and even a classic rum punch. These recipes are also included in The Small Planet Vegetarian by Troth Wells.

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