Ingredients
- 2 onions, thinly sliced
- 1 tsp cumin seeds
- Pinch of nutmeg
- ½ tsp cinnamon
- ½ tsp chilli flakes
- Butter
- 2 garlic cloves, thinly sliced
- 500g of spinach
- 200g feta, crumbled
- 1 lemon, zested
- 150g microwave rice (unmicrowaved!)
- 1 pack filo pastry
- 2 onions, thinly sliced
- 1 tsp cumin seeds
- Pinch of nutmeg
- ½ tsp cinnamon
- ½ tsp chilli flakes
- Butter
- 2 garlic cloves, thinly sliced
- 500g of spinach
- 200g feta, crumbled
- 1 lemon, zested
- 150g microwave rice (unmicrowaved!)
- 1 pack filo pastry
Start with putting your spices in a warm pan with a glug of oil. Add your onions, a splash of water and a knob of butter. Add in the garlic and let them all soften.
Preheat your oven to 180°C/350°F/gas 4.
Put the spinach in a colander and pour boiling water over it to wilt it. Then put the spinach in a clean tea towel and squeeze out any excess water. Give it a rough chop and add it to a bowl with the onions. In goes the feta, lemon zest and the rice and give it all a mix.
Find yourself a long stretch of worktop or surface and lay out several filo sheets end to end, overlapping like one super-long piece, and brush with melted butter. Add another layer of filo on top and brush with butter again, and repeat once more. Distribute your filling along the middle of the pastry strip, and fold in both sides of the pastry, brushing with butter, to encase your filling like a big sausage. Now roll it up! Start coiling it from one end, all the way to the other until you have a big roll. Grease a cake tin large enough to fit the pastry roll in, pop it in, and bake for 50 – 55 minutes.