Ingredients
Makes 8
375g Antoniou Fillo Pastry
1 bunch English spinach (3 cups firmly packed), finely chopped
1 teaspoon salt
1 spring onions, finely chopped
1 cup parsley, finely chopped
½ cup mint, finely chopped
¼ cup dill, finely chopped
Cracked pepper
300g Feta cheese, crumbled
2 tablespoons olive oil
2 eggs
1 tablespoon white and/ or black sesame seeds
1 cup olive oil, for brushing pastry
Method
For this Fillo Pastry recipe, take your chilled Filo Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature.
Pre heat your oven to 180 degrees Celsius, fan forced.
For the filling
Place the chopped spinach in a bowl, sprinkle with salt and mix. Allow to sit for 10 minutes. Using your hands, one handful at a time, squeeze the excess liquid out of the spinach. Transfer to a large bowl. Add the spring onions, parsley, mint, dill, pepper, Feta cheese, eggs and 2 tablespoons olive oil to the bowl and mix until well combined.
Assembling the scrolls
Place one sheet of Fillo pastry onto your bench and brush with olive oil. Place another sheet on top and brush with oil. one sheet of Fillo Pastry with olive oil. Place one eighth of the mixture alongside the longest edge of the pastry, 2cm from the edge. Folde the edge over the filling and roll into a log. Spiral the log into a scroll shape and transfer to your baking tray. Brush with olive oil and sprinkle with sesame seeds. Repeat with remaining pastry and filling.
Bake for 35-40 minutes or until the pastry is golden and crispy all over.
Watch how to make Spanakopita Scrolls