About this recipe:A rich cheese and spinach mixture is baked inside crisp filo pastry.
300g (11 oz) frozen spinach, thawed and squeezed dry
350g (12 oz) cottage cheese
5 tablespoons freshly grated Parmesan cheese
225g (8 oz) grated Gouda cheese
1 egg, lightly beaten
1 onion, chopped
2 sheets filo pastry, thawed
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat oven to 200 C / Gas mark 6. Lightly grease a medium baking tray.
In a large bowl, mix together all ingredients except the filo. Spread half the mixture over each filo pastry sheet. Roll pastry sheets swiss-roll fashion, pinch ends to seal, and arrange on the prepared baking tray.
Make a few small slits in the top of each rolled pastry sheet. Bake 40 minutes in the preheated oven, until golden brown.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.