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Goat's Cheese & Spinach Rolls

Spinach Filo Pastries with Goats Cheese

Spinach and creamy goats' cheese further favoured with lemon zest, mint and garlic is the best combination to have for a light lunch in springtime, or as a starter at a dinner party. Easy to make, these Spinach Filo Pastries with Goats Cheese, are a close cousin of a Traditional Greek Spanakopita. Serve these savoury filo treats with a cucumber salad or on their own! They are utterly delicious!
5 from 6 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Lunch, Snack
Cuisine Greek
Servings 4 as a snack
Calories 245 kcal

Ingredients
 
 

  • 1 small brown onion finely chopped
  • 3 spring onions finely chopped
  • 2 garlic cloves finely chopped or minced
  • 250 g spinach
  • 40 g pine nuts toasted
  • 15 g fresh mint leaves only
  • 75 g soft goat's cheese
  • 75 g cream cheese
  • 1 lemon zest only
  • 4 filo sheets
  • 1 teaspoon paprika
  • 1 tablespoon sesame seeds

Instructions
 

  • Toast pine nuts in a large dry pan until just starting to brown. Then tip them into a plate/bowl to cool. Reserve the pan for later.
  • Place washed spinach in a large colander and pour a whole kettle of boiling water over them to wilt. Leave to cool down.
  • When cool enough to handle, squeeze out any moisture. You should be left with a block of pressed spinach. Chop them up roughly.
  • Preheat the oven to 200°C Fan.
  • Heat 2 tablespoon of olive oil in a reserved frying pan that you used for pine nuts. Add chopped brown onion, spring onions and garlic and fry for 8 minutes on low heat, stirring occasionally. Don't let them brown too much. Then add the spinach and cook for another minute. Take off the heat and leave to cool slightly.
  • In a mixing bowl, combine cream cheese, soft goat's cheese, toasted pinenuts, roughly chopped mint, lemon zest and some seasoning. Then add the spinach mixture and stir well.
  • Lay out four sheets of filo pastry. Add a quarter of the mixture along the bottom edge of each sheet. Folt the sides in and roll into a tube. Repeat with the rest of the sheets.
  • Transfer them onto a baking parchment-lined baking sheet. Generously brush the tops with olive oil. Sprinkle with paprika, sesame seeds and some salt.
  • Bake in the centre of the oven for 16-18 minutes until golden brown and crispy. Eat as a snack or serve with a salad for a light lunch.

Nutrition

Calories: 245kcalCarbohydrates: 19gProtein: 10gFat: 16gSaturated Fat: 5gCholesterol: 19mgSodium: 272mgPotassium: 610mgFiber: 4gSugar: 4gVitamin A: 6455IUVitamin C: 39mgCalcium: 170mgIron: 4mg
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