Name: Spanakopita Spirals
Yield: 4 servings
Ingredients: 250 g PHILADELPHIA Cream Cheese, softened; 150 g ricotta cheese; 1 egg, lightly beaten; 1/4 teaspoon ground nutmeg; 150 g feta cheese, crumbled; 250 g frozen spinach, thawed and well drained; 6 spring onions, finely chopped; 1/4 cup finely chopped parsley; 1/4 cup finely chopped mint; salt and freshly ground black pepper, to taste; 24 sheets filo pastry; 1/3 cup olive oil, for brushing; 1/3 cup pine nuts, chopped, for sprinkling

Servings: 4 persons

250 g PHILADELPHIA Cream Cheese, softened
150 g ricotta cheese
1 egg, lightly beaten
1/4 teaspoon ground nutmeg
150 g feta cheese, crumbled
250 g frozen spinach, thawed and well drained
6 spring onions, finely chopped
1/4 cup finely chopped parsley
1/4 cup finely chopped mint
salt and freshly ground black pepper, to taste
24 sheets filo pastry
1/3 cup olive oil, for brushing
1/3 cup pine nuts, chopped, for sprinkling

1
BEAT together the PHILLY, ricotta, egg and nutmeg.
2
Stir through the feta, spinach, onions, herbs and seasonings.
3
Divide mixture into 12 portions.
4
BRUSH a sheet of filo with oil and top with another.
5
Spoon a portion of the PHILLY mixture down the long side of the filo leaving a 2cm edge.
6
Fold in the edges and loosely roll to form a long sausage shape.
7
Curl the sausage into a spiral and place on a paper lined baking tray.
8
Brush with oil and sprinkle with pine nuts.
9
Repeat with remaining ingredients to make 12 spirals in total.
10
BAKE in a moderate oven 180C for 3035 minutes or until golden.
11
Serve warm or at room temperature.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Spanakopita Spirals

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