Potato and Spinach Parcels

Preparation: 30 minutes

Cooking: 20 minutes

Serves 4

1 tblspn pine nuts

250 g packet frozen spinach, thawed

250 g fetta cheese, crumbled

60 g cheddar cheese, grated

4 Ruby Lou potatoes, cubed and cooked

cup grated parmesan cheese

Freshly ground black pepper

Pinch ground nutmeg

12 sheets filo pastry

cup yoghurt

1 tblspn oil

 

Place pine nuts in a saucepan. Stir over low heat until golden brown. Remove from heat and roughly chop. In a bowl combine spinach, pine nuts, fetta and cheddar chesses, potatoes, parmesan, pepper and nutmeg. Brush a sheet of filo pastry lightly with yoghurt, top with another sheet of filo, brush with yoghurt. Fold in half crossways.

 

Place one portion of the spinach and potato mixture in the centre and gently roll up. Place on greased oven tray, brush top lightly with oil. Repeat with remaining pastry and spinach and potato mixture. Bake in a preheated 200C oven for 20 minutes or until golden brown.