Serves 10
Ingredients
- 4 spring onions finely sliced
- 1/3 cup dill chopped
- 1/2 tsp ground nutmeg
- 12 sheets filo pastry
- 500g frozen spinach thawed
- 1/3 cup olive oil
- 200g feta crumbled
- 2 garlic cloves crushed
- 1/4 cup walnuts finely chopped
- lemon wedges to serve
Method
- Preheat oven to 180°C. Grease a round 23cm tart pan.
- Squeeze liquid from spinach and place in a bowl. Heat 1 tbs oil in a frying pan over medium heat. Add onion and garlic and stir for 1 minute. Add spinach and cook, stirring, for three minutes or until liquid has evaporated. Transfer to a large bowl. Stir in feta, dill, walnuts and nutmeg. Season to taste. Cool.
- Remove pastry from pack and cover with a damp tea towel to prevent it from drying out. Brush three pastry sheets with remaining oil and layer on top of each other. Repeat to make a second stack. Join the two stacks together by overlapping the short ends by 4cm.
- Place half the spinach mixture, along the long side of pastry, about 2cm in from the edge. Roll pastry into a long log, then shape into a coil and place into centre of pan. Repeat with remaining pastry and filling. Add to tin, continuing the coil. Brush top with remaining oil and bake for 45 minutes or until golden. Cut and serve.
