Spinach and cottage cheese rolls by Patricia Azzopardi

Ingredients:

Spinach and cottage cheese rolls
(Full of iron , potasium and calcium + fibre)
(10 minutes to prepare, round 15 minutes to bake)

  • 250g spinach.
  • 200g tub low fat cottage cheese(with chives if possible)
  • (Yucca in malta is fantastic for this!)
  • 1 tablespoon chopped fresh chives or dill or 1 teaspoon dried
  • 4 x filo sheets pastry
  • 1 tablespoon low fat spread melted
  • salt and fresh pepper to taste

Method:

If using fresh spinach cook and drain well . if using frozen make sure its well drained. Chop the spinach if needed, then mix it with the cottage cheese, dill and seasoning. Preheat the oven to gas mark 6. using a pastry brush, dab the filo sheets with the melted low fat spread. Divide the spinach filling into 4 and place along the bottom of each sheet, spreading it out to flatten it slightly. Roll each sheet up firmly, but not tooo tightly.

Place the rolls on a non stick baking tray, bake them for 15 minutes until they are crisp and golden.

Slice them in Half and served them with a side salad or take it for lunch.

NOTE: The filling works lovely on jacket potato, baked in their skins!

Difficulty: Medium

Diet: Vegetarian

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