28 May

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

* The email will not be published on the website.