400 g spinach, washed
1 tsp cinnamon
1 tsp cumin
200 g goat’s cheese, crumbled
4 small beetroots, peeled and quartered
Salt and black pepper
2 tsp olive oil
1 egg, beaten
9 sheets of frozen filo pastry, thawed
1 Heat the oven to 190˚C/gas mark 5.
2 Melt the butter in a large frying pan over a medium heat. Add the spinach and cook until it wilts slightly.
3 Tip the spinach onto a chopping board and roughly chop. Place in a large bowl.
4 Add the cinnamon, cumin, goat’s cheese and beetroots to the bowl with the spinach. Season well with salt and black pepper.
5 Cut the filo sheets in half so you have 18 squareish pieces. Brush three sheets with oil on both sides, then lay them on top of each other with each one at an angle to make a star shape.
6 Divide the filling between each pile of pastry. Bring up the sides of the pastry and gather together at the top, squeeze or twist to seal firmly. Repeat with the other five.
7 Place the parcels on baking trays and bake for 20-25 minutes until golden and crisp.