Spinach and Feta Filo Bon Bons

Wash and drain the baby spinach, then place in a hot frying pan to wilt. Set aside to cool, then squeeze dry and roughly chop.

In the same frying pan, heat 1 tablespoon of the oil from the Casheta jar and gently fry the spring onions until soft, then add the garlic and cook for one minute. Grate the potato and add it to the pan. Cook for 1-2 minutes, then add the chopped spinach and the dill. Combine well and remove from the heat to cool. Crumble in the Casheta and season to taste with salt.

On a clean bench, place a sheet of filo with the longest length towards you. Brush the surface with oil from the Casheta jar. Repeat 2 more times until you have three layers. Cut into 3 rectangles, then cut each rectangle in half so you have six smaller sheets,

Spoon 2 tablespoons of filling onto each sheet, leaving room on the edges for the bon bon shape. Roll up into a log and twist the edges gently to secure. Transfer your bon bons onto a baking paper-lined tray, then lay out more filo and repeat the process until you’ve used up all the mix.

Leave in the fridge for at least 30 minutes to set before cooking. Preheat the oven to 180°C. Bake for 20 minutes, or until golden, then allow to cool for 5 minutes before serving.