1 tablespoon butter, softened
250g ricotta cheese
100g feta cheese, crumbled
3 tablespoons, roughly chopped parsley
3 tablespoons, roughly chopped dill
2 cloves garlic, minced
½ teaspoon lemon zest
375g Timos Kataifi
25g butter, melted
½ cucumber, grated
1 cup greek yoghurt
1 teaspoon fresh mint, chopped
1 clove garlic, minced
Remove the kataifi packet from the fridge 2 hours before assembling the rolls, leave them in their packet so it doesn’t dry out
Heat the oven 170°C and grease a medium sized oven dish with butter
Roughly chop the spinach and place in a colander over the sink. Pour over 1L of boiling water then set aside to allow the spinach leaves to soften and drain.
In a bowl, combine the ricotta, feta, herbs, garlic, lemon zest and a little salt and pepper
Run cold water over the spinach to cool then squeeze all the liquid out with your hands. Add to the ricotta mixture and stir to combine
Place a clean damp tea towel on the benchtop. Remove the kataifi from the packet and gently separate into 9 strips. Place on the tea towel and cover with a second damp tea towel, this will stop them from drying out.
Take a strip of kataifi and place it flat on the benchtop. Take two heaped spoonfuls of the filling and place it at the start of the kataifi strip, then carefully roll it up. Place it seam side down into the greased oven dish. Repeat with the remaining strips.
Brush the melted butter over the kataifi rolls and bake for 30-40 minutes or until golden.
Grate the cucumber and squeeze out any excess liquid. Place in a bowl along with the greek yoghurt, mint and garlic.
Serve the kataifi with the tzatziki.