Spanakopita Rolls with Tomato, Chickpea and Dill Salad

abc.net.au

Ruby

subheading: For the rolls:

650g English spinach, trimmed and washed well, or baby spinach (see tips above if using frozen spinach)

1 small red onion, finely chopped

2 cloves garlic, finely chopped

½ bunch (about 25g) mint, leaves picked and finely chopped

½ bunch (about 25g) dill, stem and leaves finely chopped

200g Greek feta cheese

Sea salt and black pepper

2 eggs

2 square sheets puff pastry, thawed completely

Handful nigella or black sesame seeds, see tips above for substitutions

subheading: Tomato, chickpea and dill salad:

1 small clove garlic, grated

Zest and juice of 1 small lemon (about 1 to 2 tablespoons of juice)

Small handful (about 10g) dill, stem and leaves finely chopped

2 to 3 tablespoons extra virgin olive oil

Sea salt and black pepper

250g (1 punnet) cherry tomatoes, halved

1 can (about 250g) chickpeas, drained

Note: Ingredients may have been altered from the original.

Directions at abc.net.au

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