Serves 4

8 sheets filo pastry
50g butter, melted

Filling
300g fresh spinach
200g fresh ricotta
1 garlic clove
½ onion, finely diced
30g grated parmesan
½ tsp ground nutmeg

To make the filling blanch the spinach in a pan of boiling water for 30seconds or until wilted, drain, rinse and squeeze out all of the excess liquid. In a frying pan cook the onion over a medium heat for 5 minutes, add garlic and continue to cook for a few more minutes until the onion is soft.  In a medium sized bowl add the spinach, onion and remaining filling ingredients, season and mix thoroughly.

Take 1 sheet of filo pastry and cut into quarters. Take one piece and brush with melted butter, place a second sheet of filo pastry on top and pat down, repeat with 2 more pieces of filo so that you have 4 layers in total. Place a spoonful of the spinach & ricotta mix on to the bottom 3rd of the pastry and roll up half way. Brush the remaining edges of the pastry and fold in the sides, brush edges with butter and continue to roll up the pastry ensuring that it is stuck down.

Place the strudel on to a baking tray and brush with melted butter. Sprinkle with poppy seeds or sesame seeds if desired. Cook in oven for 10 minutes or until golden brown.