“From a NZ cookbook….a popular weekend lunch for us now.”
1 (250g) packages frozen spinach
100gfeta cheese, crumbled
1/2 cuptoasted pine nuts
2garlic cloves, crushed
salt and pepper
Squeeze spinach dry.
Combine spinach, cottage and feta cheeses, pine nuts, egg, garlic and nutmeg in a bowl.Mix well.
Season with salt and pepper.
To make each ‘parcel’, place a sheet of phyllo on a flat surface.
Brush with melted butter, Top with another sheet of phyllo, brush again with melted butter, then fold in half to make a rectangle.
Spoon spinach mixture along one narrow end of the pastry.
Fold edges in and roll up to encase filling.
Place parcels on an oven tray brushed with butter.
Brush parcels with remaining butter.
Bake at 190°C for 12-15 minutes until golden.
“An excellent filling.The only change to ingredients I made was to use low fat cottage cheese, which doesn’t seem to have made a difference.I made more, smaller parcels as a finger food for my New Year’s Eve party.Instead of using whole phyllo sheets, I cut them in thirds lenghtwise (before folding recommended in step 6) and folded them to make triangles.The parcels disappeared VERY quickly.”
“Very similar to spanakopita I have made.Excellent taste!Thanks for posting.”
“I changed this slightly, took out the egg, garlic and cottage cheese, and it was delicious!”