ingredients
serves 8
4 ounce spinach leaves
2 tbsp sunflower oil
1 onion, peeled and finely chopped
1 large garlic clove, peeled and chopped
9 ounce soft goat's cheese
salt and pepper
17 ounce pack filo pastry
1/4 cup butter, melted
sesame seeds, to sprinkle
rocket leaves, to garnish
method
1. Plunge the spinach into a pan of boiling water, bring back to the boil and bubble for 1 minute, then drain and run under cold water. Once cold, squeeze out all excess liquid and chop finely. Put to one side.
2. Heat the oil in a pan, add the onion and garlic and cook for 7 - 10 minutes until softened and translucent, then allow to cool.
3. Put the spinach, onion mixture and goat's cheese into a bowl and mix well, seasoning generously with salt and pepper.
4. Cut the filo pastry into 5 inch squares. Brush one square with melted butter, cover with a second square and brush with more melted butter. Put to one side and cover with a damp cloth to prevent the pastry drying out. Repeat with the remaining filo squares, making 12 sets in total.
5. Put a dessertspoonful of the filling in the centre of each square and draw up the corners to meet in the middle over the filling. Press the edges together to seal and form a square parcel. Brush the pastry with a little more butter, sprinkle with sesame seeds and put in the fridge to rest for 20 minutes.
6. Bake the filo parcels at 220°C (400°F) for about 8 - 10 minutes or until the pastry is crisp and brown at the edges. Arrange on serving plates and garnish with rocket to serve.
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