Jill’s Veggie Roll

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1 tablespoon olive oil

2 cloves of garlic, crushed

6 spring onions (scallions), trimmed and sliced

1 bunch spinach washed and roughly chopped

1/3 cup (50g) pine nuts

1 cup (200g) crumbled feta

1 cup (200g) fresh ricotta

1/4 teaspoons freshly grated nutmeg

2 free-range eggs, lightly beaten

Handful flat-leaf parsley, finely chopped

1.5 cups (105g) fresh breadcrumbs

375 g filo pastry

150 g butter, melted

1 free-range egg yolk mixed with a little milk

Handful poppy seeds

Good quality tzatziki or tomato relish

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