Ingredients
Makes 8-10
375g Antoniou Fillo Pastry
400g firm ricotta cheese
200g Feta cheese
50g mozzarella cheese, grated
250g double smoked ham, finely chopped
200 g butter, melted
1 Tbsp sesame seeds
Recipe tips
Ricotta Cheese
Using firm ricotta cheese (as opposed to very soft ricotta cheese) will ensure the filling is not too wet, which can make the Pastry soggy.
Freezing
These spirals are great for freezing. After forming the spirals, transfer them to zip lock freezer bags or a plastic container. To bake them, remove them from the freezer, place them on a baking tray, brush with butter and sprinkle with sesame seeds. Bake according to recipe instructions.
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge, still in its plastic bag and allow it to come up to room temperature.
To make the spiral feeling
Place the ricotta cheese, feta cheese, mozzarella cheese and ham in a bowl. Mix to combine.
To make the Fillo spirals
Preheat your oven to 180 degrees Celsius, fan forced. Line a large baking tray with greaseproof paper.
Lay one sheet of Filo Pastry on a clean bench with the long side facing you. Brush with melted butter. Lay another sheet of Filo Pastry on top of the first sheet and brush with butter.
Spread 4 tablespoons of the filling evenly along the bottom length of the Fillo Pastry, at least 3cm from the long edge, and leaving 1cm on the right and left hand sides of the Pastry.
Fold the long edge of the Pastry over the filling and continue rolling until you have a long log. Ensure the seam side of the log is sitting face down. Starting from one side, roll the log to form a spiral shape. Transfer to the baking tray. Brush with butter and sprinkle with sesame seeds. Repeat with remaining Filo Pastry and filling.
Place in the oven and cook for 40 minutes or until golden.
How to make a Fillo Pastry Spiral