Spanakopita Spirals

Name: Spanakopita Spirals
Ingredients: 250 g PHILADELPHIA Cream Cheese, softened; 150 g ricotta cheese; 1 egg, lightly beaten; 1/4 teaspoon ground nutmeg; 150 g feta cheese, crumbled; 250 g frozen spinach, thawed and well drained; 6 spring onions, finely chopped; 1/4 cup finely chopped parsley; 1/4 cup finely chopped mint; salt and freshly ground black pepper, to taste; 24 sheets filo pastry; 1/3 cup olive oil, for brushing; 1/3 cup pine nuts, chopped, for sprinkling

13 ingredients

11 steps

Ingredients

250 g PHILADELPHIA Cream Cheese, softened
150 g ricotta cheese
1 egg, lightly beaten
1/4 teaspoon ground nutmeg
150 g feta cheese, crumbled
250 g frozen spinach, thawed and well drained
6 spring onions, finely chopped
1/4 cup finely chopped parsley
1/4 cup finely chopped mint
salt and freshly ground black pepper, to taste
24 sheets filo pastry
1/3 cup olive oil, for brushing
1/3 cup pine nuts, chopped, for sprinkling

Directions

1

BEAT together the PHILLY, ricotta, egg and nutmeg.
2

Stir through the feta, spinach, onions, herbs and seasonings.
3

Divide mixture into 12 portions.
4

BRUSH a sheet of filo with oil and top with another.
5

Spoon a portion of the PHILLY mixture down the long side of the filo leaving a 2cm edge.
6

Fold in the edges and loosely roll to form a long sausage shape.
7

Curl the sausage into a spiral and place on a paper lined baking tray.
8

Brush with oil and sprinkle with pine nuts.
9

Repeat with remaining ingredients to make 12 spirals in total.
10

BAKE in a moderate oven 180C for 3035 minutes or until golden.
11

Serve warm or at room temperature.