4 oz (125 g) frozen leaf spinach, chopped
4 oz (125 g) cottage cheese, sieved
1 tbsp (15 ml) fresh chopped parsley
pinch freshly grated nutmeg
1 small egg, beaten
4 sheets filo pastry
2 tbsps oil
4 oz (125 g) cottage cheese, sieved
1 tbsp (15 ml) fresh chopped parsley
pinch freshly grated nutmeg
1 small egg, beaten
4 sheets filo pastry
2 tbsps oil
method
1. Drain spinach. Place in a bowl. Stir in cheese, parsley, nutmeg, egg and seasoning. Cut filo pastry in half widthways, then into 2 inch (5 cm) wide strips.
2. Brush lightly with oil. Put a teaspoon of the mixture at the base of each strip.
3. Fold over to make small triangles. Brush with oil and bake at Mark 6 (200°C) 400°F for 15 - 20 minutes.
2. Brush lightly with oil. Put a teaspoon of the mixture at the base of each strip.
3. Fold over to make small triangles. Brush with oil and bake at Mark 6 (200°C) 400°F for 15 - 20 minutes.
serving amount
makes 40
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