Spinach and Feta Filo Rolls with Kumara Salad

Steps

1. oven to 200°C. Line an oven tray with baking paper. Bring a pot of salted water to the boil.
2. Heat a drizzle of oil in a fry-pan on medium heat. Cook onion for 3 minutes, add garlic and cook for a further 2 minutes, until onion is soft. Place spinach in a colander and use clean hands to push down and squeeze out excess water. Roughly chop spinach.
3. Whisk egg in a small bowl. Measure 1 ½ tablespoons of whisked egg (about ½ the egg) and place in a bowl with onions, garlic, spinach, olives, feta and salt. Place filo on a clean, dry bench with long edge closest to you. Slice pastry in half from top to bottom. Place both sheets of filo on the bench with short edge closest to you.
4. Lightly brush filo with butter/ oil. Spoon ¼ cup of spinach mixture 1 ⁄3 of the way up each sheet of filo and mould, using clean hands, to resemble a sausage roll. Roll, away from you, 2–3 times, then fold left and right sides inwards. Continue rolling away from you until you have a filo roll.
5. Place filo roll, seam-side down, on prepared tray. Repeat with remaining filo sheets and spinach mix. Brush tops of each filo roll with butter or oil and sprinkle with sesame seeds. Bake for 14–16 minutes until golden.
6. While rolls are baking, cook kumara in pot of boiling water for about 8 minutes until tender. Drain. Finely slice cabbage until you have about 1 ½ cups worth. In a large bowl, mix mustard, vinegar and mayonnaise. Add cabbage, kumara and parsley and toss to combine. Season with salt and pepper.
7. Divide spinach and feta filo rolls and kumara salad between plates. Serve with a dollop of tomato relish or tomato sauce on the side, if desired.