Instructions: For the filling melt the butter in a small pan on the boiling plate and cook the chopped onion for a minute or two.

Cover and transfer to the floor of the simmering oven for 15 minutes or until softened but not coloured.

Combine with the rest of the tilling ingredients in a bowl and set aside.

Lay out three separate sheets of filo brush with melted butter and lay two more sheets on top of each buttering between the layers thus making three piles of three layers of filo.

Cut each pile in half to make six squares.

Divide the cheese and spinach mixture into six and spoon across the filo squares from corner to corner.

Roll up fairly tightly leaving the join on top.

Brush generously with melted butter and sprinkle with poppy seeds.

Put the roulades on lift off paper on a baking sheet in two rows of three lengthways.

Cook in the roasting oven on the grid shelf on the floor for about 15 to 20 minutes. (:heck after 5 minutes and if the ends of the pastry are beginning to brown too quickly put the cold plain shelf on the second sec of runners.

Serve hot with the hot tomato sauce (qv) and a mixed leaf salad.

These little filo roulades are quick and easy but look wonderfully professional. The tomato sauce that accompanies them is a marvellous standby for all sorts of other dishes and is good eithe hot or cold.

Serves 6

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