Spinach and ricotta filo cigars with herb salad

STEP 1

Preheat oven to 180°C. Line a large baking tray with baking paper. Heat 2 tsp oil in a frying pan over medium heat. Add the brown onion and cook, stirring, for 5 mins or until soft. Add the cumin and paprika and cook for 1 min or until aromatic. Set aside to cool.

STEP 2

Heat a large frying pan over medium heat. Cook the spinach, stirring, for 3-4 mins or until spinach wilts. Transfer the spinach to a fine sieve over a bowl. Use the back of a spoon to squeeze out excess liquid and discard. Finely chop the spinach and place in a clean bowl. Stir in onion mixture, ricotta and fetta.

STEP 3

Place the filo on a clean work surface. Cover with a damp tea towel to prevent drying out. Place 1 filo sheet on a clean work surface and brush with a little butter. Spoon 1 tbs spinach mixture over 1 short end of the filo. Roll up to enclose the filling. Brush with a little extra butter and sprinkle with sesame seeds. Place on the lined tray. Repeat with the remaining filo, butter, spinach mixture and sesame seeds. Bake for 20 mins or until light golden.

STEP 4

Meanwhile, place yoghurt and half the mint in a blender and blend until smooth. Season. Place the red onion in a bowl. Pour over the lemon juice. Season. Set aside for 5 mins to soak. 

STEP 5

Add the parsley, dill, remaining mint and remaining oil and toss to combine.

STEP 6

Spoon yoghurt mixture over the base of a serving plate. Top with the red onion mixture and filo cigars.