4 December 2011

SPINACH & THREE CHEESE PIES

• 300g spinach
• 125g feta
• 100g ricotta
• 30g parmesan freshly grated
• 2 tbsps freshly chopped thyme
• 2 tsps caraway seeds
• 12 sheets filo pastry
• ¼ cup olive oil
• 1 tbsp butter
• freshly ground black pepper

Prepare the spinach by steaming or blanching until wilted. Drain well and press to release all excess moisture. Chop finely and place in a large mixing bowl. Crumble the feta and add to the spinach with the ricotta, parmesan, thyme and caraway seeds. Melt the butter in the oil and keep this warm for easy spreading. Place two sheets of filo on a clean workbench, brush lightly with the oil mixture, and top each with a second sheet of filo. Cut these sheets into three lengthwise and brush again lightly with the oil and butter. Spoon a small tablespoon of the mixture on the corner at the base of each of the six strips. Fold the bottom edge of the pastry up to form a triangle over this cheese. Continue to flip the triangle over and over, working up the pastry strip until it is all used up, forming a triangular parcel. Place on a baking sheet, brush with more oil and butter and sprinkle with pepper. Repeat this process twice more to make 18 parcels. (If you have any filing left over, it is a lovely addition to scrambled eggs.) Bake in a hot (200˚C) oven until crisp and golden. This should take about 15 minutes. Serve warm. Makes 18 snack sized filo parcels.