Cabbage and Fetta Phyllo Scroll

Ingredients

2 leeks white part finely sliced

1 small onion diced

1/2 cabbage finely sliced

2 teaspoons cumin powder

1 teaspoon fennel seeds crushed

250 grams goats Fetta 

150 grams ricotta

Cumin seeds

Phyllo pastry sheets

Melted butter

Mint leaves

Flesh of half a lemon

Juice of half a lemon

Olive oil

Method.

Melt a dob of butter in a large frying pan and then add some olive oil ( the oil will stop the butter burning). Onion the onion, cook until in softens and then add the leeks and soften. When the leeks are soft add the cumin powder and crushed fennel seeds stir in well, cook for a further one minute. Remove from the heat and allow to cool for 20 - 30 minutes

When cool add the ricotta and about 200 grams of the Fetta and stir well. Taste for seasoning and add salt and pepper as required (Fetta is quite salty so be careful when adding salt). Mix it all together well.

While the mixture is cooling prepare the dressing by mixing the mint leaves, lemon, lemon juice and olive oil together and stir well.

Place one filo sheet on a clean surface and brush with butter then place another filo sheet on top. Place the filling in a thin line lengthways along the pastry edge, roll up lengthways. Starting at the outside of a 24cm pie pan or shallow cake dish coil the roll seam side down. Repeat with the remain filling and pastry until the pan is filled.  

Brush the pie with butter and scatter the crumbled feta on the top and sprinkle on the remaining teaspoon of cumin seeds. Bake in the oven for about 20-30 minutes until golden brown.

Drizzle with the dressing and serve with a green leafy salad.