2 large Cyprus potatoes, peeled 8oz/225g frozen leaf spinach, defrosted and thoroughly drained melted butter for brushing 4oz/100g feta cheese, in small cubes freshly ground black pepper freshly grated nutmeg 1 onion, peeled and grated 8 sheets filo pastry
Instructions
1) Cook potatoes in boiling salted water until just tender. Drain and dice and place in a mixing bowl.
2) Chop spinach and toss around in a little melted butter in a pan. Add to bowl with feta cheese. Season freshly ground black pepper and nutmeg (feta is a particularly salty cheese-you will find there is little need to add extra salt). Add onion and stir mix well.
3) Place a sheet of filo on a worktop and paint with melted butter. Divide the filling into four and place one quarter in the middle of the filo. Roll up filo to enclose, tucking ends underneath. Brush with melted butter. Wrap this parcel in another sheet of filo, making sure the joint and ends are tucked underneath. Butter. Repeat to make 4 parcels.
4) Bake at 375F, 190C for 20 minutes, or until crisp and crackly.
