Spinach & Cheese Filo pinwheels

How to handle filo pastry?
Bring to room temperature,
Unroll and cover with cling film to prevent drying out - Brush with melted butter lightly
Keep shape straight when folding - Handle lightly - pastry should be light & crisp

Ingredients
200g chopped Spinach (defrosted)
100g Feta cheese
50g Cheddar cheese
70g Mozzarella
Grind of black pepper/ pinch of salt
Pinch of Nutmeg
1/4 teaspoon ground Oregano
1 small Egg beaten
25g butter & 1 tablespoon Of Olive Oil
Filo pastry defrosted
poppy or sesame seeds


Method
1. Preheat oven 190oC/400oF/Gas 6
2. Prepare cheeses by breaking the feta with a fork, grate the cheddar & cube the mozzarella.
3. Add the oregano to this mixture then season with pepper and a little salt.
4. Squeeze the defrosted spinach to remove excess water, then add to the cheese and stir well.
5. Add the beaten egg and mix to the spinach & cheese mix and stir in well.
6. Melt the butter in a microwave, then add the olive oil and reserve.
7. Unfold the filo pastry carefully. Any unused pastry should be covered with cling film to prevent it drying out.
8. Take one sheet and spread it out on a work surface. Brush this sheet lightly with butter & oil.
9. Place another sheet on top of the first sheet and carefully brush with butter & oil.
10.Take the spinach mixture and put a small amount along the longest edge.
11. Fold  the ends inwards and carefully fold the pastry away from you. Brush with butter & oil. Continue folding until you form a long 'sausage' shape. Make sure the join is underneath!
12. Take one end and coil round to form a pinwheel shape. Brush again with butter & oil.
13. Sprinkle over some poppy seeds or sesame seeds, then place onto a baking tray lined with baking paper, Cook in the oven for 15 minutes. The pastry should be golden brown and crisp on top and mixture soft inside.