Instructions: Cook the spinach, if fresh, by washing it thoroughly, then placing the wet spinach into a large pan. Heat it gently until it begins wilts, stirring often. When thoroughly wilted, NOT boiled to a mush, press in a sieve to extract moisture. Put to one side. Dry the pan and fry the onion in the olive oil until transparent, then add this, the egg, parsley, cheese and a little salt and pepper to the spinach and mix thoroughly. Take a sheet of filo, brush with melted butter, and place a sausage of the spinach filling along one edge. Roll the filling up in the filo. You need enough filling so that the pastry wraps around no more than two or three times.

Now curl the roll up like a flat snail and place it on a greased baking tray. Continue until the pastry and filling are all used. Bake in a moderate oven (200 C) until golden brown. Serve hot as a filling snack

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.