150g blue cheese, such as dolcelatte, cut into small cubes
70g dried apricots, about 3-4, soaked overnight, drained and sliced
40g pine nuts, toasted in a dry frying pan until golden
200g filo pastry
Olive oil or melted butter, for brushing
Crisp salad leaves to serve (optional)
Sea salt and freshly ground black pepper
METHOD
Heat the oil in a wok or frying pan over medium heat. Add the spinach, nutmeg and garlic and stir-fry until the spinach has just wilted. Drain through a colander and cool, then squeeze out the liquid with the back of a spoon. Put the spinach mixture in a bowl and add the dill, blue cheese, apricots, pine nuts and salt and pepper to taste.
Cut two sheets of the filo pastry to about 30cm x 15cm. Put one sheet on a work surface and brush with oil or melted butter. Put the second sheet on top. Divide the filling into six portions. Spoon one portion along the narrow edge and firmly roll up the double layer of pastry, tucking in the ends as you go. Repeat with other pastry layers until all the filling has been used and you have six rolls.
Transfer to a lightly oiled baking sheet and bake in a preheated oven at 180C (350F), gas 4 for 25 minutes, then turn over and cook for a further 15 minutes. Serve one roll per person, with the few crisp salad leaves if using.
