Greek filo twists recipe

Recipe for greek filo twists in our easy vegetarian recipes collection.

Recipe ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 10 ounces fresh spinach, stalks removed
• 4 tablespoons butter, melted
• 4 sheets filo pastry, about 18 x 10 inch
• 1 egg pinch of grated nutmeg
• 1/4 cup crumbled feta cheese
• 1 tablespoon freshly grated Parmesan cheese
• Salt and freshly ground black pepper

How to make greek filo twists

• Preheat the oven to 375 degrees F.
• Heat the oil in a pan, add the onion and fry gently for 5 to 6 minutes, until softened.
• Add the spinach leaves and cook, stirring, until the spinach has wilted and some of the liquid has evaporated. Leave to cool.
• Brush four 4 inch diameter loose based tartlet tins with a little melted butter.
• Take two sheets of the filo pastry and cut each into eight 4 1/2 inch squares.
• Keep the remaining sheets covered.
• Brush four squares at a time with melted butter.
• Line the first tartiet tin with one square, gently easing it into the base and up the sides.
• Leave the edges overhanging.
• Lay the remaining three buttered squares on top of the first, turning them so the corners form a star shape.
• Repeat for the remaining tartlet tins.
• Beat the egg with the nutmeg and season with salt and pepper.
• Stir in the cheeses and spinach.
• Divide the mixture between the tins and smooth the tops.
• Fold the overhanging pastry back over the filling.
• Cut one of the remaining sheets of pastry into eight 4 inch rounds.
• Brush with butter and place two on top of each tartlet.
• Press around the edges to seal.
• Brush the remaining sheet of pastry with butter and cut into strips.
• Twist each strip and lay on top of the tartlets.
• Leave to stand for 5 minutes, then bake for 30 to 35 minutes.
• Serve hot or cold.
• Spinach and feta cheese make up the secret filling hidden inside these pretty filo parcels.

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