Spinach And Cheese Bonbons With Beetroot Chutney Recipe

Classic spinach and feta triangles get a festive twist in this easy vegetarian finger food recipe.

The ingredient of Spinach And Cheese Bonbons With Beetroot Chutney Recipe

• 1 bunch about 200g english spinach leaves and stems chopped
• 1 tablespoon olive oil
• 1 leek trimmed thinly sliced
• 500g fresh ricotta
• 200g greek feta crumbled
• 1 egg
• 1 tablespoon chopped fresh dill
• 375g pkt 16 sheets filo pastry
• 140g salted butter melted
• 1 tablespoon poppy seeds
• fresh chives to serve
• 150g 1 2 cup tomato chutney
• 90g pre cooked beetroot coarsely grated

The Instruction of spinach and cheese bonbons with beetroot chutney recipe

• preheat oven to 200c 180c fan forced line 2 baking trays with baking paper place spinach in a small saucepan with 2 tbs water cover cook for 4 minutes or until wilted drain set aside to cool wipe pan clean
• meanwhile heat oil in pan over medium heat cook leek for 6 minutes or until soft set aside to cool
• use hands to squeeze excess liquid from spinach place in a large bowl with leek ricotta feta egg and dill season mix well
• cut filo in half crossways stack 4 pieces brushing each with butter spread 1 u20443 cup spinach mixture along long edge of filo stack into a 7cm log leaving 3cm at each end roll up tightly pinch ends to seal into a bonbon shape place on prepared tray repeat with remaining filo and spinach mixture to make 12 bonbons in total brush with remaining butter and sprinkle with poppy seeds bake for 20 minutes or until golden and crisp gently tie each end of bonbons with a chive
• to make chutney mix together tomato chutney and beetroot in a small serving bowl
• serve the bonbons with beetroot chutney

Nutritions of Spinach And Cheese Bonbons With Beetroot Chutney Recipe

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