A delicious twist on a classic Greek spanakopita with halloumi cheese and herbs in the traditional filling, and shaped into crispy finger sized rolls. Serve as a snack or starter.

SPANAKOPITAKIA

Makes 15 medium rolls

500g baby spinach, roughly chopped

1/2 cup flat leaf parsley or dill, chopped

200g grated Halloumi cheese or crumbled Feta

3 tablespoons extra virgin olive oil, plus extra for brushing

1 small red onion, diced

1 large free-range egg, at room temperature

Freshly ground black pepper

230g tradition Greek phyllo pastry, defrosted

1. Sauté onion in olive oil until it softens. Add spinach and cook until spinach wilts.  If your spinach was too wet, pour out the excess liquid in the pan.  Season to taste.

2. Remove from heat and stir in parsley and halloumi.  Allow to cool completely before adding one lightly beaten egg. Set the filling aside while you prepare the pastry.

3. Unroll phyllo pastry, cut the large sheets in half and cover with a damp dish towel to keep them from drying out.

4. Arrange phyllo, filling and extra olive oil on a working surface. Brush two sheets of phyllo lightly with olive oil, take one heaped tablespoon of filling and place it in the bottom part of the sheet.  Shape it into a log across the pastry, leaving a border on each side.  Fold over the left and right sides, then fold over the bottom flap and slowly roll it up so that it looks like a spring roll.

5. Place rolls into a greased baking dish and continue rolling up the rest. When you’re done, brush over a little olive oil on the tops and sides of each roll.

6. Bake in an oven preheated to 180 degrees C/350 degrees F for about 25 minutes or until golden. 

Note on freezing:

After completing step 5, place rolls into a freezer safe container, using a sheet of baking paper between layers of rolls to prevent them from sticking together. When you are ready to bake them, place frozen spanakopitas directly onto a baking sheet lined with baking paper and proceed as per step 6.