Beef, Spinach and Feta Coils

Cook time 50 minutes
Servings 6


500g lean beef or lamb mince

2 cloves garlic, crushed
¼ red onion, finely chopped
3 sprigs dill, finely chopped + extra, to garnish
150g cooked spinach, finely chopped
100g Greek feta cheese, crumbled
4 tbsp dukkah
12 sheets filo pastry, at room temperature
100g butter, melted

Greek salad
1 small cucumber, diced
1 tomato, diced
½ red onion, thinly sliced
Juice of ½ lemon
2 tbsp Cobram extra virgin olive oil
1 tsp dill fronds
Pinch dried oregano
2 tbsp Greek feta, crumbled

Beef, Spinach and Feta Coils


Preheat oven to 180°C. Line a large baking tray with baking paper.

Combine mince, garlic, onion, spinach, feta, dill and half the dukkah in a large bowl. Season with salt and pepper and mix well with your hands.

Place the fillo flat on a work surface. Keep covered with a lightly damp tea towel while working to prevent it drying out. Take 1 sheet of pastry and brush lightly with melted butter. Top with another sheet and brush again with butter. Place a 1cm-wide strip of beef mixture along 1 long side of the pastry. Roll pastry to enclose filling, then roll the length of fillo into a coil shape, working quickly. Place on prepared baking tray and brush with butter. Sprinkle with the extra dukkah and a little salt. Repeat with remaining pastry, butter, meat mixture and dukkah to make 6 coils.

Bake in oven for 25-30 minutes or until crisp and golden.

To make the salad, combine all ingredients in a bowl.

Allow to coils to cool for 5 minutes before serving with the simple Greek salad.