Cheese and mint rolls
An easy filo pastry "spring roll" adapted from a recipe in the book Tamarind and Saffron by the brilliant Claudia Roden.
Ingredients
150g feta
150g ricotta
1 egg, lightly beaten
2 tbsp chopped mint
2 tbsp chopped dill
1 tbsp chopped spring onions
Freshly ground pepper
1 pack filo pastry, thawed
60g butter, melted
Method
Mash the feta and ricotta together with a fork, then beat in the egg, mint, dill, onions and pepper.
Remove one sheet of filo pastry (keeping the others under a damp cloth) and cut into three strips about 15cm x 30cm. Brush lightly with melted butter, then place a scant tablespoon of the filling at one end, and roll as if for a spring roll, tucking the ends in as you go. If it tears, use two buttered sheets of filo instead of one. Place the roll, seam-side down, on a lightly oiled baking tray and brush with the melted butter. Repeat the process with remaining sheets and filling. Bake at 160C for 10 to 12 minutes or until crisp and golden, and serve. The rolls will soften as they cool but will crisp again if briefly reheated before serving.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
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