Spanakopita Spirals

• 250 g PHILADELPHIA Cream Cheese, softened
• 150 g ricotta cheese
• 1 egg, lightly beaten
• 1/4 teaspoon ground nutmeg
• 150 g feta cheese, crumbled
• 250 g frozen spinach, thawed and well drained
• 6 spring onions, finely chopped
• 1/4 cup finely chopped parsley
• 1/4 cup finely chopped mint
• salt and freshly ground black pepper, to taste
• 24 sheets filo pastry
• 1/3 cup olive oil, for brushing
• 1/3 cup pine nuts, chopped, for sprinkling

1. BEAT together the PHILLY, ricotta, egg and nutmeg.
2. Stir through the feta, spinach, onions, herbs and seasonings.
3. Divide mixture into 12 portions.
4. BRUSH a sheet of filo with oil and top with another.
5. Spoon a portion of the PHILLY mixture down the long side of the filo leaving a 2cm edge.
6. Fold in the edges and loosely roll to form a long sausage shape.
7. Curl the sausage into a spiral and place on a paper lined baking tray.
8. Brush with oil and sprinkle with pine nuts.
9. Repeat with remaining ingredients to make 12 spirals in total.
10. BAKE in a moderate oven 180C for 3035 minutes or until golden.
11. Serve warm or at room temperature.

philadelphia cream cheese, ricotta cheese, egg, ground nutmeg, feta cheese, frozen spinach, spring onions, parsley, mint, salt, pastry, olive oil, pine nuts

Taken from www.kraftrecipes.com/recipes/spanakopita-spirals-123698.aspx (may not work)