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Ingredients

1 tablespoon olive oil
1 medium brown onion, finely chopped
1 teaspoon smoked paprika
1/4 teaspoon chilli powder
100g baby spinach leaves
200g feta, crumbled (see note).
8 sheets of filo pastry
30g butter, melted
tomato salad, to serve

Method

Step 1 Heat olive oil in a large frying pan over medium heat.
Step 2 Add onion to pan with paprika and chilli powder. Cook, stirring, for 5 minutes or until onion is soft. Add baby spinach leaves. Cook, stirring, for 3 minutes or until spinach is just wilted.
Step 3 Remove to a bowl. Stir in feta cheese. Season with pepper. Cool filling before assembling.
Step 4 Preheat oven to 200°C. Line a baking tray with baking paper. Cut filo pastry in half crossways to make 16 half-sheets. Brush 1 half-sheet of pastry with melted butter. Top with another pastry half and brush with butter. Repeat to form a 4-layer stack.
Step 5 Repeat method with remaining pastry sheets and butter to form 3 more stacks. Spoon one-quarter of the spinach mixture along the short end of 1 stack.
Step 6 Roll up pastry, folding in sides, to enclose filling. Brush with butter. Place on prepared tray. Repeat to form 3 more rolls. Bake rolls for 10 to 15 minutes or until pastry is golden and crisp. Serve warm with a tomato salad.

Spinach and feta rolls

How to make Spinach and feta rolls

Ingredients

Method