Entrée Pies: Spinach 10 by Recipe Cottage

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	Spinach 10

		Spinach Pie 1 kg spinach 1 Tbsp flat leaf parsley, finely chopped 1 Tbsp sage leaves 1 Tbsp basil 150g Feta cheese, finely chopped 100g ricotta 2 Tbsp Parmesan, grated 3 eggs, beaten 2 garlic cloves, crushed 1/2 tsp ground nutmeg generous pinch paprika maldon salt and freshly ground black pepper 6 to 8 spring onions, chopped 100g butter, melted 50ml olive oil 18 spring roll skins Tabouleh or mixed salad leaves Remove the spring roll pastry from the freezer 15-20 minutes before using. Wash spinach, remove stems and place in a large saucepan with just the water that is left on the leaves from washing. Cover and cook until tender. Drain the spinach well and allow it cool. Squeeze out the excess moisture and finely chop it. Place spinach in a bowl with the remaining filling ingredients and mix them together well. Refrigerate the filling until ready to use. Preheat an oven to 200C. Lay the spring roll sheets out on a work surface. Place a couple of generous tablespoons of the filling in the centre of each sheet. Dampen around the edges of the pastry with a little water. Bring the corners of the pastry together in a bunch in the centre giving the pastry a little twist to seal in the filling (They should now look like little bundles). Brush two baking trays with olive oil. Place the spinach parcels on the baking trays and bush them generously with the olive oil. Place the baking trays in the preheated oven and cook the parcels for around 15 minutes., so that the pastry is golden brown. Place some tabouleh or salad leaves in the centre of each plate. Place the spinach parcels around the tabouleh or salad and serve.