Greek Spanakopita Rolls

Step 1: To make filling heat a deep, large, non-stick frying pan over a high heat and add silverbeet and cook, stirring occasionally, for about 5 minutes, or until wilted and transfer to a sieve and press to remove as much liquid as possible and then transfer to a large bowl.

Step 2: Heat oil in same frying pan over a medium heat and add onion and garlic and cook, stirring occasionally, until soft and then add to silverbeet and cool.

Step 3: Stir in ricotta, fetta, parmesan, egg and nutmeg and season with salt and pepper and mix well to combine.

Step 4: Place one sheet of filo on a clean bench and brush with a little butter and repeat layering with another three sheets of filo, brushing in between with butter.

Step 5: Spoon one cup one cup of filling evenly down length of one long edge of pastry and roll up to enclose filling and cut evenly in four rolls.

Step 6: Repeat process with remaining pastry, butter and filling to make another 12 rolls.

Step 7: Brush tops with a little butter and sprinkle with parmesan and place on two large oven trays lined b

Step 8: With baking paper and cook in a moderate oven (180C0 for about 25 minutes or until light and golden brown and crisp.

Step 9: Serve warm rolls with tzatziki, lemon wedges and Greek salad.