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  • 30 minutes
  • 35 minutes
  • 6

Simple and delicious and perfect for a non-meat meal...just accompany with a Greek salad and plenty of bread...and imagine the sunshine of Greece and its islands.


  • 1 cup finely chopped spring onions
  • 2 teaspoons minced garlic
  • 750 grams frozen spinach, defrosted and well drained (see Cook’s’ Tip)
  • ½ cup chopped fresh parsley
  • 250 grams feta cheese, crumbled
  • 2 eggs, beaten
  • 1 tsp each nutmeg and salt
  • ground black pepper to taste
  • 12 filo pastry sheets
  • 200 grams butter, melted


  1. Preheat the oven to 180ºC with the rack in the centre.
  2. Heat a dash of oil in a frying pan and cook the spring onions and garlic until the onions wilt. .
  3. Take a large bowl and mix together the spring onion, spinach, parsley, cheese, eggs, nutmeg, salt and pepper.
  4. Take one sheet of filo pastry and brush with melted butter, then fold in half lengthwise.
  5. Spread about 4 tablespoons of filling across one long edge leaving a 1cm free edge at the sides. Fold in the sides and then roll up loosely.
  6. Bend the roll into a coil and place in the centre of a well-buttered 30cm round baking tin.
  7. Repeat with the remaining ingredients adding each filo strip to the coil until the tin is full. Brush the top with melted butter
  8. Bake in the preheated oven for 30-35 minutes until hot and golden. Serve with a Greek Salad and plenty of warm bread.

Cooks Tips

Use fresh summer spinach in place of frozen. You will need about 1kilogram. Wash and remove the tough stalks. Place in a saucepan with only the water clinging to the leaves. Cook with the lid on only until the leaves have wilted. Remove from the heat, cool. Press the spinach between two plates to remove all excess water and then chop finely.

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