Fillo pastry is folded with spinach, garlic and feta, then baked to perfection. They serve well as finger food or party nibbles. Ingredients 4 tablespoon olive oil 1 to 2 cloves garlic, pressed 400g fresh spinach salt to taste zest from one lemon 200g feta cheese, crumbled

2 eggs 8 sheets fillo pastry, thawed if frozen melted butter fresh oregano and nutmeg (optional)

Method 1. Preheat oven to 200 C. 2. Gently wilt spinach in a large fry pan. Remove from heat and remove excess water. Season with salt and garlic and mix well. Transfer to a bowl and mix in the egg, pine nuts, feta, lemon zest, nutmeg and oregano. Adjust seasonings to taste. 3. Lay a sheet of fillo pastry out and fold in half. Brush with a mixture of butter and olive oil. 4. Put two to three heaping tablespoons of the filling on one end of a strip leaving about 1cm of pastry. Start a sail fold by taking the lower left hand corner and folding it to the right hand side, making a triangle. Then take the right hand corner of the triangle and flip it up to the top. Then take the lower right hand corner and flip it to the left hand side. Lower left hand corner flip straight up. Keep going until you run out of pastry. Place on a greased baking sheet. Continue making triangles until you have used all of the filling (about 12 triangles). 5. Brush with butter and bake in preheated oven for 20 to 25 minutes, or until the pastry is golden brown.

Served in the photo with Carrot and Radish Salad with a Glorious Moroccan Inspired Dressing on a bed of baby chard and beetroot greens.