Ingredients
1 egg, beaten
300 g chopped spinach, well drained
1 cup crumbed Feta Cheese
½ tsp SIDS CRAZY SALT
250 g cream cheese
4 spring onions, fine chopped
15 sheets phyllo dough (35x23), thawed
⅓ cup butter, melted
Directions
Mix first 6 ingredients, including SIDS CRAZY SALT, until well blended. Brush 1 phyllo sheet lightly with butter then top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo between sheets of plastic wrap then set aside.
Spread 20% of the spinach mixture along one short side of phyllo stack. Fold in long sides of phyllo then roll up from one short side to make log. Repeat with remaining phyllo sheets and spinach mixture. Brush with remaining butter. Make small cuts in tops of logs at 2 cm intervals. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap. Freeze up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Unwrap, then place on baking sheet. Bake in 190°C oven for 25 minutes until golden brown. Cool 5 minutes then transfer to cutting board. Use serrated knife to cut each log into 6 slices.
