Spanakopita Spirals
Ingredients:
- 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.
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