Makes aprox 20
1 pkt of Greek Filo Pastry
150 g Butter, Melted
100 g grated Feta Cheese
100 g Spinach, sliced
50 g Onion diced
1 clove Garlic, crushed or Confit
50 g Kalamata Olives, pitted, diced
1 pinch Nutmeg
1 Free Range Organic Egg, beaten
Pre heat oven to 200C.
Grease a baking tray or line with baking paper.
In a frying pan, add 5g butter with Spinach, Garlic, Onion and Nutmeg. Saute till onion is opaque. Set aside to cool.
Place the Feta, Olives, Egg and cooled Spinach mix in a bowl and mix through.
Open the Filo pastry and place under a damp tea towel.
Take one sheet of filo out at a time brush with melted butter then fold in half, brush again with butter and fold in half again.
On one edge place a teaspoon of feta mix in the centre and spread a little to the left and right.to form a small trail.
Roll from this edge to the top and create a cigar shape. Brush again with butter and then coil into a snail shape, placing the end of the snail underneath so it is tucked out of site.
Place each swirl on the baking tray allowing a space of about 5cm between each.
Bake for 18 -20 minutes or until golden.
Serve with Tzytzyki or just fresh Lemon Juice