The final item from our fantastic Toronto Tapas Night makes its appearance! These were very darling little phyllo rolls, stuffed full of spinach and hints of blue cheese. Many other cheeses could be substituted to make it more appealing to a picky eater or to simply change the flavors. Enjoy!

Ingredients:

• 1 tbsp olive oil
• 12oz spinach
• 1/2 tsp nutmeg
• 1 clove garlic
• small handful of chopped dill
• 6oz blue cheese – (dolce latte is particularly good) cut into small cubes
• 2 oz dried apricots
• 1/2 cup pine nuts, toasted
• 8oz phyllo
• butter for brushing phyllo

1. Heat oil over medium heat. Add spinach, nutmeg and garlic Рsaut̩ until wilted. Drain through a colander and let cool then squeeze out the liquid from the spinach. In a bowl mix spinach, dill, blue cheese, apricots, pine nuts and salt and pepper to taste.
2. Cut 2 sheets of phyllo to about 12×6 inch sheets. Cover both sheets of phyllo with butter. Divide the filling into 6 portions. Spoon 1 portion along the narrow edge of phyllo and firmly roll yp the double layer. Tuck in ends as your go. Repeat for all 6 rolls.
3. Transfer to baking sheet and bake at 350F for 25 minutes, turn and cook for another 15 minutes. Serve 1 roll per person, with some salad leaves.