Ingredients
- 8 phyllo pastry sheets
- 2 log-shaped
- 1 sheet of phyllo pastry on work surface
- 1 short end to centre with butter
- 1/2 pastry from
- 1/2 crosswise to make
- 1/2 in from long edges on of pastry
- 130 gr firm goat cheese
- 60 gr shallots
- 60 gr spinach (frozen chopped thawed)
- 55 gr butter
- 14 gr butter
- 1 gr nutmeg
- 1 gr cayenne pepper
- 1 gr pepper
- some salt to
mounds of filling. Roll up each piece loosely from short edge to enclose mounds completely. Cut pastry between the 2 mounds to separate into 2. With fingertips, gently press pastry together at each end of mount to form Christmas cracker shape [ed: Christmas crackers are those amusement items that are formed from a hollow tube, stuffed with a party hat and "Cracker-Jack" type prize. They produce a loud snapping sound when two people pull on either end). Repeat with remaining filling and pastry. (Can be refrigerated, separated by waxed paper in layers, in covered container for up to 3 days.) Place on nonstick or lightly greased baking sheet, about 3 cm apart. Brush with butter. Bake in 190ºC 190C oven for 7-9 minutes or until pastry is golden.
