Little Filo Savouries with Cheese & Spinach Fillings (Borek)

for the pastry:
500g filo pastry
175g butter, melted

for the cheese filling:
375g feta cheese, mashed or farmhouse Cheddar,
grated
2 medium size eggs
freshly ground black pepper
2 teaspoons dried mint

for the spinach filling:
250g spinach
150g pot Sainsbury's Taste the Difference Somerset yogurt
125g feta, mashed or cottage cheese, well drained
salt and freshly ground black pepper
a good pinch of nutmeg
2 medium size eggs

Preheat the oven to 180°C, 350°F, gas mark 4.

For the cheese filling, mix the ingredients in a bowl.

For the spinach filling, wash the leaves and discard the stems, then place in a saucepan and cook in their own juices on a low heat with the lid on until they crumple.

Then drain well, place in a cloth and squeeze tightly to drain off any extra moisture, then roughly chop the leaves. For frozen spinach, defrost and squeeze all the water out.

Mix with the rest of the ingredients and season. If using feta, you may not need to add salt.

Cut the sheets of filo into rectangular strips about 7cm wide. Put the strips in a pile so that those underneath do not dry out, and cover with cling film.

To make cheese tubes:

Brush one filo strip very lightly with melted butter. Put 1 heaped teaspoon of cheese filling at one end and roll up. Turn the ends in about a third of the way to trap the filling.

Repeat with more strips until all the filling has gone. Then place side by side on a greased baking tray and brush the tops very lightly with butter.

To make spinach triangles:

Brush a strip of filo with melted butter, put 1 heaped teaspoon of filling at one end about 2cm form the edge and fold one corner up over it. Then fold again and again until the whole strip is folded into a small triangle.

Ensure you close any holes. Place close to each other on a greased baking tray's and brush the tops lightly with melted butter.

Bake the cheese tubes and spinach triangles in a the oven for 30 minutes or until crisp and golden. Rotate the trays to brown them evenly.