Cheesy Fillo Pinwheels
Cook Time 40 minutes
Servings 20 pinwheels
Ingredients
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
Method
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.