Wilted Green Filo Wraps

Tomato Sauce

• 2 tsp Olive oil½ onion, diced
• 1 Clove garlic, crushed
• 2 tbsp Yellow mustard seeds
• 400g can Chopped tomato
• ½ tbsp Light brown soft sugar
• 2 tbsp Balsamic vinegar

Filo wraps

• 500g Mixed kale and spinach
• 1 bunch Spring onions, sliced
• 1 large Egg, beaten
• 75g Pine nuts, toasted
• ¼ tsp Ground nutmeg
• 200g Feta
• 270g Pack filo pastry
• 1½ tbsp Vegetable oil
• Rocket to serve

• 1 Preheat the oven to 200°C, gas mark 6.
• 2 For the tomato sauce, heat olive oil in a medium saucepan and fry the onion, garlic and mustard seeds for 2-3 minutes. Add tomatoes, sugar and vinegar and simmer for 15-20 minutes, stirring occasionally until thick.
• 3 Meanwhile, wilt the kale in a steamer for 5 minutes and then the spinach for 3 minutes. Allow to cool and finely chop, squeezing excess liquid from the spinach.
• 4 Combine greens with the spring onions, egg, pine nuts and nutmeg in a bowl, season then crumble in the feta and stir gently to combine.
• 5 Lay out 1 sheet of pastry, brush half with a little oil and fold over to give a square, spoon over some of the greens mixture in a line towards the bottom edge. Fold up the bottom edge and then the sides and continue to roll up to give a cigar shape. Place on a greased baking tray, brush with oil and repeat to make 7 wraps.
• 6 Bake for 15 minutes until golden and serve with the tomato sauce.