Spinach and ricotta filo roll

Method

• Step 1
  Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add spinach. Cook, stirring, for 5 minutes or until wilted. Transfer to a colander. Set aside to cool.
• Step 2
  Preheat oven to 180C/160C fan-forced. Combine cooled spinach mixture, lemon rind, ricotta, egg, dill and fetta in a bowl. Season with salt and pepper.
• Step 3
  Place 1 sheet of filo on a flat surface. Brush with butter. Top with another sheet of filo. Repeat layering with remaining filo. Spoon spinach mixture along 1 long side of filo, leaving a 3cm border. Fold in short ends. Roll up filo to enclose filling. Transfer to a baking tray. Brush with butter. Season.
• Step 4
  Bake for 30 to 35 minutes or until pastry is golden and filling is heated through. Stand for 5 minutes. Serve with salad and lemon.