Spinach and Three Cheese Coils
Servings
8
Servings
8
Ingredients
Instructions
  1. Take the filo pastry out of the fridge at least 2 hours before starting the recipe to minimise cracking when shaping the coils.
  2. Preheat oven to 200ÂșC. Line 2 baking trays.
  3. Wash the spinach, remove and discard the large stems and chop the leaves. Blanch in boiling water, then drain thoroughly. Leave to cool slightly, then squeeze out as much excess water as possible. The cooked spinach should weigh around 85 g (3 oz).
  4. Crumble the feta into a bowl, add the other cheeses, flour, eggs and spinach and mix well.
  5. Combine the melted butter and oil in a bowl. Place 1 sheet of the filo in front of you vertically on the bench top. Cover the remainding sheets with a damp cloth. Lightly brush the butter mixture over the pastry sheet, ensuring the entire surface is covered.
  6. Make a 4 cm (1 1/2 inch) fold at the short end of the sheet of pastry sheet, then spread a 2 cm (3/4 inch) thick layer of the spinach filling over this fold from left to right, leaving about 2 cm space at both ends. Fold both the long sides of the pastry inwards to prevent leakage, then roll the pastry up from the bottom to the top to make a cylinder. Wrap the cylinder into a coil shape and place on a prepared tray.
  7. Repeat the process with the remaining filling and filo sheets until you have 8 – 10 coils. Brush tops with beaten egg and sprinkle over the sesame seeds.
  8. Bake for 20 – 25 minutes until golden brown. Use a paper towel to remove any excess oil before serving. Serves 8 – 10.