Cheese and mint rolls
An easy filo pastry "spring roll" adapted from a recipe in the book Tamarind and Saffron by the brilliant Claudia Roden.
Ingredients
- 150g feta
- 150g ricotta
- 1 egg, lightly beaten
- 2 tbsp chopped mint
- 2 tbsp chopped dill
- 1 tbsp chopped spring onions
- Freshly ground pepper
- 1 pack filo pastry, thawed
- 60g butter, melted
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