Spinach and filo rolls with Spicy Yogurt dip
- 2 tbsp Kato Spiced Moroccan Mustard
- Salt to taste
- 10 sheets filo pastry
- Olive Oil for brushing
- For the dip 4 tbsp plain yoghurt
- 4 tsp Kato Spiced Moroccan Mustard
Defrost the spinach at room temperature and then mix well with 2 tbsp of Kato Spiced Moroccan Mustard. Taste the mixture and then add salt according to your taste.
Pre-heat the oven at 180°C.
Place a sheet of pastry on your working surface so that the short side faces you. Place one tenth (about two tablespoons) of spinach mixture on the short part of the pastry nearest to you and roll a couple of times, folding in the sides as you go so the edges are sealed. Keep rolling until the parcel looks like a Chinese spring roll. Repeat this process with the remaining filo pastry and filling. Place the parcels on a baking tray lined with baking paper, brush the top with a little water and bake for 20–25 minutes until the pastry is golden.
In the meantime prepare the dip by mixing 4 tbsp yogurt with 4 tsp of Kato Spiced Moroccan Mustard.
Serve the spinach filo rolls hot or warm, with the Moroccan yogurt dip on the side.