recipeName: goats and beetroot filo parcels
ingredients: 120g spinach 300g pack steamed beetroot 80g soft goat’s cheese 4 filo pastry sheets 1 egg yolk, beaten 200g low-fat greek-style yoghurt, to serve (optional)
steps: preheat the oven to 180°c and line a baking sheet with nonstick baking paper. add the spinach in a saucepan with 1 tbsp water and cook over a high heat for 1-2 mins, stirring, until wilted. transfer to a colander and use the back of a spoon to press out any excess moisture. put the spinach, beetroot and cheese in a food processor, season; blitz to a coarse paste. lay a sheet of pastry on a chopping board and cut in half to make 2 squares. lay 1 of the squares in front of you at an angle, like a diamond. place one-eighth of the filling in a horizontal line about 5cm below the centre of the pastry. fold in the sides so they just cover the filling, then brush the top of the pastry with the beaten egg. roll the bottom up tightly over the filling and continue to roll into a cigar shape. place on the baking sheet and brush with egg. repeat to make 8 parcels. bake for 20 mins until golden.
NER: spinach beetroot soft goat’s cheese filo pastry egg yolk greek yoghurt