Ricotta and spinach scroll

Instructions

1. Preheat oven to 220°C or 200°C fan-forced. Line a large baking tray with baking paper. Heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 30 seconds or until fragrant. Add spinach and cook, stirring, for 2 minutes or until wilted.
2. Transfer spinach mixture to a large bowl. Set aside to cool for 15 minutes. Add ricotta, feta, breadcrumbs, egg, dill, mint and rind to bowl and mix to combine.
3. Lightly brush 1 sheet of filo with spread. Top with another sheet of filo and brush with a little more spread. Top with another sheet and cut stack in half lengthways. Repeat with remaining filo and spread to make 6 filo stacks.
4. Working quickly, spread one-sixth of the spinach mixture evenly along 1 long edge of each stack. Roll filo to enclose filling and form a long cigar shape. Flatten ends to seal and brush with remaining spread. Join rolls together on prepared tray to make a coil shape, securing the ends with a toothpick to hold in place. Bake for 20–25 minutes or until golden and crisp. Serve.