Feta and spinach bites

1. Preheat oven to very hot, 220°C. Line a large oven tray with baking paper.
   
2. In a bowl, use a fork to combine ricotta, feta, spinach, basil, onion and zest. Season to taste.
   
3. Spread a quarter of the ricotta filling down one
   side of each pastry strip. Roll each up tightly, pressing to secure. Cut
   each log into 4 even pieces and place on tray, seam
   side down.
   
4. Bake for 25-30 minutes, turning once, until cooked through and golden. Serve warm, with chutney.

• Before combining the filling ingredients, place ricotta in a sieve to drain for 10-15 minutes.
  
• If preferred, cut into 1cm pieces, for great finger food.

Also in the mag this week:

From the food pages

• Tofu patties with Thai salsa
  
• Budget meal planner: Turkey curry for $8.50
  
• Reader recipe: Chicken in peanut sauce by Kay Fordham, Adamstown, NSW.