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Spinach and cheese bonbons with beetroot chutney recipe
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Elevate your appetizer game with a festive twist on the classic spinach and feta triangles.
Ingredients:
  • 1 bunch (about 200g) English spinach, leaves and stems chopped
  • 1 leek, trimmed, thinly sliced
  • 500g fresh ricotta
  • 200g Greek feta, crumbled
  • 20.00 ml chopped fresh dill
  • 375g pkt (16 sheets) filo pastry
  • 140g salted butter, melted
  • 20.00 ml poppy seeds
  • Fresh chives, to serve
  • 150g (1/2 cup) tomato chutney
  • 90g pre-cooked beetroot, coarsely grated
Instructions:
  • Preheat the oven to 200C/180C fan forced and line 2 baking trays with baking paper. In a small saucepan, simmer spinach with 2 tbs water, covered, for 4 minutes until wilted. Let it cool, then drain. Clean the pan.
  • Heat oil in a pan over medium heat, and cook the leek for 6 minutes until soft. Allow it to cool.
  • Gently press out excess liquid from spinach using your hands, then combine it in a large bowl with leeks, ricotta, feta, egg, and dill. Season and mix thoroughly.
  • Cut filo pastry in half horizontally. Layer 4 sheets, brushing each with butter. Spoon 1⁄3 cup spinach mixture along one long edge to create a 7cm log, leaving 3cm empty on both ends. Roll up tightly, sealing the ends to form a bonbon. Place on tray. Repeat with remaining filo and spinach to make 12 bonbons. Brush with remaining butter, sprinkle with poppy seeds, and bake for 20 minutes until golden and crisp. Tie each end of bonbons with a chive.
  • Combine tomato chutney and beetroot in a small bowl for a flavorful chutney.
  • Present the bonbons alongside a side of flavorful beetroot chutney.

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