Spinach, feta, olive and dill parcels
- 400g spinach, blanched and chopped
- 200g feta, crumbled
- 45ml (3 tbsp) fresh dill, finely chopped
- salt and freshly ground black pepper, to taste
- 20ml (4 tsp) olive oil
- 10 black olives, pitted
- 2 sheets phyllo pastry
- 20ml (4 tsp) butter, melted, for brushing
Preheat the oven to 200°C.
Combine all the filling ingredients in a bowl and mix well.
Place 1 sheet of phyllo on a work surface and brush with butter. Top with the other sheet and cut into 8 equal squares.
Place a dollop of filling in the middle of each square. Lift the sides and pull them to the middle, twisting to seal the filling inside the phyllo parcel. Place on an oven tray, brush with butter and bake until golden, about 10 minutes. Serve hot.
To drink: A sweetish white wine, or a pinotage such as Kanonkop Pinotage 2006, with sweet berry-and-cherry flavours and a long finish.