Spanakopita Spirals

Ingredients

• 250g PHILADELPHIA Block Cream Cheese, softened
• 150g ricotta cheese
• 1 egg, lightly beaten
• ¼ teaspoon ground nutmeg
• 150g feta cheese, crumbled
• 250g frozen spinach, thawed and well drained
• 6 spring onions, finely chopped
• ¼ cup finely chopped parsley
• ¼ cup finely chopped mint
• Salt and freshly ground black pepper, to taste
• 24 sheets filo pastry
• 1/ 3 cup olive oil, for brushing
• 1/ 3 cup pine nuts, chopped, for sprinkling

Method

• BEAT together the PHILLY, ricotta, egg and nutmeg. Stir through the feta, spinach, onions, herbs and seasonings. Divide mixture into 12 portions.
• BRUSH a sheet of filo with oil and top with another. Spoon a portion of the PHILLY mixture down the long side of the filo leaving a 2cm edge. Fold in the edges and loosely roll to form a long sausage shape. Curl the sausage into a spiral and place on a paper lined baking tray. Brush with oil and sprinkle with pine nuts. Repeat with remaining ingredients to make 12 spirals in total.
• BAKE in a moderate oven 180°C for 30–35 minutes or until golden. Serve warm or at room temperature.