Cheesy Fillo Pinwheels

Cook time 40 minutes
Servings 20 pinwheels


1 garlic clove, crushed

100g frozen chopped spinach, thawed, liquid squeezed out, finely chopped

1 tbsp finely chopped chives

150g fresh ricotta cheese

100g soft goats cheese

50g pine nuts, toasted

Zest of 1 lemon

½ tsp freshly ground nutmeg

6 fillo pastry sheets

25g butter, melted

1 egg

Cheesy Fillo Pinwheels


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

In a large bowl place garlic, spinach, chives, ricotta, goats cheese, lemon zest, pine nuts, egg and nutmeg. Season and stir well to combine.

Place 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 butter. Top with another sheet and more butter. Repeat with remaining fillo. Spread the cheese mixture evenly over the fillo, leaving a 1 ½cm border on all sides. Roll pastry horizontally to enclose filling, brushing end with a little extra butter. Using a serrated knife trim ends and cut into 1 ½cm slices, placing them cut side up on the prepared baking tray.

Bake in oven for 15-20 minutes or until golden and crisp.