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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

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.


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