SPINACH & FETA BATONS

Spinach & Feta Batons image

Provided by Sara 76

Time 30m

Yield 16 batons

Number Of Ingredients 12

500 g frozen spinach, thawed and well drained
1 tablespoon olive oil
4 spring onions, finely sliced
50 g pine nuts
200 g feta, crumbled
2 eggs, lightly beaten
3 teaspoons dill
1/4 cup parmesan cheese
salt
pepper
8 sheets phyllo pastry
60 g butter, melted

Steps:

Preheat oven to 180°C.
Heat oil in a frying pan, add shallots and pine nuts, cook for 3 minutes. Remove pan from the heat, add the spinach, feta, eggs, dill, parmesan, salt, and pepper. Mix well.
Grease a large baking tray. Take two sheets of the filo, covering the remaining with a damp teatowel. Brush the first sheet with melted butter, place the second one on top, then cut the sheets into 4 strips.
Spread one generous tablespoon of the mixture on the bottom of each strip. Brush the edges of the filo with melted butter, and then begin to roll up, sealing the ends with more melted butter where necessary.
Place the batons onto the tray, brush the tops with butter, and bake in the oven for 20 minutes, until golden.

Nutrition Facts : Calories 143.4, Fat 10.5, SaturatedFat 4.8, Cholesterol 47, Sodium 263.3, Carbohydrate 7.7, Fiber 1.4, Sugar 1.1, Protein 5.6