Instructions: If you are using fresh spinach wash thoroughly in several changes of water.

Discard the tough stems.

Heat a tablespoon of olive oil in a large shallow pan add the spinach leaves still wet from washing and cover with a lid. (If your pan is small you will have to do this in two or more stages.)

The leaves will immediately start to wilt.

When the spinach has soflened after about 2 minutes remove from the heat and drain.

Whether you are using fresh or frozen spinach squeeze it with your hands to remove most of the liquid.

Chop the spinach a little then season with black pepper and grated nutmeg.

Crumble the cheese but not too finely then mix with the spinach and yoghurt.

There should still be large lumps of cheese in the mixture.

Preheat the oven to 200 degrees C/400 degrees F/gas mark 6 and put in a baking sheet to get hot.

This will help the pastry to cook crisply on the base.

Lay a sheet of filo flat on a wooden board the longest side towards you.

Each sheet should measure about 45 x 30cm.

Cut each sheet into 4 king pieces along the longest side.

Deal with one strip at a time keeping the remaining ones covered with a cloth to stop them drying out Brush each strip with some of the melted butter.

Now turn the strip so that the short edge is facing you.

Put a generously heaped tablespoon of the spinach mixture at the bottom of each strip.

Fold the right hand bottom corner over to cover the filling pressing the edges down around it to form a triangle then continue rolling the parcel over until you reach the top.

Brush with more of the melted butter.

Continue until all the filo and the spinach is used.

Place the packages on the hot baking sheet and bake for about 15-20 minutes until golden brown. They will be patched here and there with white but no matter.

Remove the parcels and cool on a wire rack.

Eat warm or cool.

Makes 8 small parcels

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