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What you need
250g PHILADELPHIA Block Cream Cheese, softened
150g ricotta cheese
1 egg, lightly beaten
¼ teaspoon ground nutmeg
150g feta cheese, crumbled
250g frozen spinach, thawed and well drained
6 spring onions, finely chopped
¼ cup finely chopped parsley
¼ cup finely chopped mint
Salt and freshly ground black pepper, to taste
24 sheets filo pastry
1/ 3 cup olive oil, for brushing
1/ 3 cup pine nuts, chopped, for sprinkling
How to make it
BEAT together the PHILLY, ricotta, egg and nutmeg. Stir through the feta, spinach, onions, herbs and seasonings. Divide mixture into 12 portions.
BRUSH a sheet of filo with oil and top with another. Spoon a portion of the PHILLY mixture down the long side of the filo leaving a 2cm edge. Fold in the edges and loosely roll to form a long sausage shape. Curl the sausage into a spiral and place on a paper lined baking tray. Brush with oil and sprinkle with pine nuts. Repeat with remaining ingredients to make 12 spirals in total.
BAKE in a moderate oven 180°C for 30-35 minutes or until golden. Serve warm or at room temperature.
Recipe or Meal Type
Light Bites |
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