What to do when you order three blocks of fetta via online shopping instead of one? Oops. Given that, and a bag of silverbeet, spanokopita seemed a good option. But I'm not good at following recipes to the letter, and wanted to mix it up a bit, which is how I ended up with these filo pastry rolls.

The trick with making a savoury filling for filo is that the mix has to be as dry as you can make it, because no one likes a soggy bottom. After sauteing half an onion, I added the finely chopped silverbeet - equivalent to a bunch - stalks and all, sauteing until wilted. I added four finely chopped mushrooms that were staring at me all week from the crisper, and two grated carrots.

After that it was just sauteing with the fan on til the mix was dry yet cooked, and crumbling the block of feta in before letting it cool down. Thinking of making them as high protein as I could, I added a cup of toasted sunflower seeds and three eggs. The eggs help to bind it, but if you were using tofu instead of fetta it probably isn't necessary. I was just making stuff up as I went. I wish I'd had nettle or other wild greens to throw in as well.

I had planned on triangles but when I stuck four sheets of filo together with butter (you can use olive oil) and cut into four, the squares were more rectangles, which does not a near triangle make. Hence why they became more roll shaped, and why I didn't call them triangles. I buttered the tops, sprinkled onion seeds on them, and cooked them at 160 c for 40 minutes until the tops browned.

Served with a salad of lettuce, olives, cherry tomatoes and the thin sliced pickled onions I made last week, they made quite the impressive lunch.

Why do I need a recipe, after all?

With Love,

Are you on HIVE yet? Earn for writing! Referral link for FREE account here