for 12 pieces

Filling

200 g	baby spinach, finely chopped
	salted water, boiling
200 g	feta, finely chopped
2 tbsp	honey
¼ tsp	salt
a little	pepper

Rolls

1 pack	strudel pastry
50 g	butter, melted

How it's done

Filling

Briefly blanch the spinach in salted water, drain, squeeze out thoroughly. Mix the spinach, feta and honey, season.

Rolls

Carefully unfold the pastry sheets, halve each sheet lengthwise. Cut the resulting strips of pastry into thirds (24 pieces in total). Brush one piece of pastry with a little butter. Spoon a little filling onto one of the longer ends, fold in the sides, roll up from the long end. Brush a second piece of pastry with a little butter. Place the rolled, filled piece of pastry diagonally on top, roll up, place on a baking tray lined with baking paper. Repeat the process with the remaining pieces of pastry. Brush the rolls with the remaining butter.

To bake

Approx. 8 mins. in the centre of an oven preheated to 220°C, remove from the oven and leave to cool on a rack.

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