- 200 g baby spinach, blanched, water pressed out, and roughly chopped
- 4 spring onions, chopped
- 1 T dill, chopped
- 100 g goat’s-milk feta, roughly broken
- a pinch of grated nutmeg
- 4-6 sheets phyllo pastry
- 60 g unsalted butter, melted
- kalamata olives, for garnishing
- For the tzatziki, combine
- 1 Mediterranean cucumber, grated
- 2 t chopped garlic
- 1 t chopped mint
- a pinch of salt
- 150 g Greek yoghurt
Preheat the oven to 200ºC.
Combine the spinach, onion, dill, feta and nutmeg. Using a side plate as a template, cut out 12 rounds of pastry. Divide into four stacks, each with 3 sheets on top of one another.
Divide the spinach mixture into four and place in the centre of each stack. Carefully fold over the pastry to close. Brush a baking tray with some of the melted butter and top with the patties. Brush the patties with the remaining butter before baking for 15 minutes, or until golden brown.
Serve the phyllo patties sandwiched together with the tzatziki and garnished with olives.
Cook’s tips: Replace the spinach with any of the following: 150 g courgettes, grated and strained • 200 g mushrooms, chopped, grilled and juices drained • 100 g each cabbage, shredded, and carrot, grated and lightly stir-fried.
Per serving: 2766.2 kJ, 17.9 g protein, 40.3 g fat, 31.5 g carbs