These are REALLY YUMMY! I made them for an office party and they were the first thing to get devoured! Happy Eating, Sarah in Whistler The Best Vegetarian Recipes: http://www.BestVeg.com Greek Filo Twists 15 ml/ 1 tbsp olive oil 1 small onion, finely chopped 275 g/10 oz fresh spinach, stalks removed 50 g/2 oz/4 tbsp butter, melted 4 sheets filo pastry (about 45 x 25 cm/ 18 x 10 in) 1 egg pinch of grated nutmeg 75 g/3 oz/1/4cup crumbled feta cheese 15 ml/ l tbsp freshly grated Parmesan cheese salt and freshly ground black pepper 1-Preheat the oven to 190oC/375oF/Gas 5. Heat the oil in a pan, add the onion and fry gently for 5-6 minutes, until softened. 2-Add the spinach leaves and cook, stirring, until the spinach has wilted and some of the liquid has evaporated. Leave to cool. 3-Brush four 10 cm/4 in diameter loose-based tartlet tins with a little melted butter. Take two sheets of the filo pastry and cut each into eight 12 cm/ 4 1/2 in squares. Keep the remaining sheets covered. 4-Brush four squares at a time with melted butter. Line the first tartiet tin with one square, gently easing it into the base and up the sides. Leave the edges overhanging. 5-Lay the remaining three buttered squares on top of the first, turning them so the corners form a star shape. Repeat for the remaining tartlet tins. 6-Beat the egg with the nutmeg and season with salt and pepper. Stir in the cheeses and spinach. Divide the mixture between the tins and smooth the tops. Fold the overhanging pastry back over the filling. 7-Cut one of the remaining sheets of pastry into eight 10 cm/4 in rounds. Brush with butter and place two on top of each tartlet. Press around the edges to seal. Brush the remaining sheet of pastry with butter and cut into strips. Twist each strip and lay on top of the tartlets. Leave to stand for 5 minutes, then bake for 30-35 minutes. Serve hot or cold. Serves 4
