Serves 4 : Very easy : Quick
4 large eggs
8 sheets phyllo pastry
500gm baby spinach, shredded
250gm ricotta cheese
¼ tsp grated nutmeg
Good grind of black pepper
A little salt
Method
Steam the spinach until it has wilted.
Squeeze out as much excess water as possible.
Put the spinach in a bowl and mash together with the cheese and seasoning.
Heat the oven to 200ºC.
Spray a baking sheet with non-stick cooking spray.
Fold each sheet of pastry in half lengthways.
Place spoonfuls of the spinach mixture on each strip of pastry.
Fold in the sides, and then roll up.
Place the rolls on the baking sheet with the end underneath.
Brush with milk.
Bake for 25 - 30 minutes until the pastry is puffed and golden.
Towards the end of the baking time, poach the eggs until they are cooked to your liking.
Serve 2 spanakopita rolls and 1 egg per person.
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