Spinach and Cheese Filo

  • 500g frozen spinach portionsspinachfilo
  • 1 bunch spring onions, green tops only & thinly sliced
  • ½ cup fennel tops or dill, finely chopped
  • 4 cloves garlic, finely chopped
  • 200g feta cheese
  • 250g ricotta cheese
  • ½ cup plain yoghurt
  • 6 eggs
  • Himalayan salt
  • Freshly ground black pepper
  • ½ tsp. ground nutmeg
  • 50ml extra virgin olive oil
  • ½ cup psyllium husks
  • 1 x 375g packet Filo pastry, chilled variety not frozen
  • 50g butter, melted
  • 50ml extra virgin olive oil
  • 50ml boiling water
  1. Defrost spinach in a bowl overnight in refrigerator
  2. Add spring onions and fennel tops
  3. In another bowl, crumble the feta in, add ricotta and yoghurt and mix
  4. Add the eggs, garlic, salt, pepper and nutmeg, mix well
  5. Add the egg mix to spinach and mix well
  6. Add olive oil and psyllium husks
  7. Mix melted butter, oil and water together
  8. Take 3 sheets of filo and sprinkle with butter mix
  9. Lay a 2-3cm row of spinach mix along one of the long edges, roll up into a sausage
  10. Line a 22 x 33cm baking dish with baking paper
  11. Lay the filo sausage across the short end, curling it back on itself when you reach the other side
  12. Repeat until all filo and spinach mix is finished
  13. Liberally brush the top with the remaining butter mixture, let sit until oven reaches temperature
  14. Pre-heat oven to 200° C
  15. Put the tray into the oven and turn the heat down to 175°C
  16. Bake until cooked and crisp on top
  17. Place on a cooling wire, cover with a clean tea towel until cool
  18. Lift out of tray, slice into desired portions
  19. Place back into tray to reheat for service