Spinach and Feta Christmas Bonbons

1. Let the filo pastry sit at room temperature so it’s easier to work with.
2. In a small bowl, microwave the spinach to defrost it.
3. Once cooled, wrap the spinach in a paper towel or clean tea towel and squeeze out the excess liquid, then return it to the bowl.
4. Add the feta and mix until the filling is well combined.
5. Fold a sheet of filo in half, then fold it in half again to create a small square.
6. Spoon the filling into the centre, then fold the pastry over the top, leaving the ends open. Use a little water to help seal the fold.
7. Pinch the two open ends together to create a “bon-bon” shape.
8. Place in the air fryer at 180 degrees for 10 minutes and flip halfway.
9. Serve with your favourite dipping sauce

• Swap the feta for ricotta for a creamier filling

• Get creative with other flavours – like sundried tomatoes, olives, or chilli flakes

• Make ahead by assembling the bon-bons, and refrigerating until ready to cook.

• For a shiny, golden finish brush the bon bon with a little milk or beaten egg

• Keep the leftover filo pastry in an airtight bag or wrapping so that it doesn’t dry out in the freezer

Serves = 1

Nutrition information (per serve):

• Energy (370kJ)

• Protein (4g)

• Total Fat (3.8g)

• Saturated Fat (1.7g)

• Carbohydrate (8.34g), (Starch 7.7g), Sugars (0.7g), Added sugars (0g), Free Sugars (0g))

• Dietary Fibre (2.2g)

• Sodium (291mg)

• Calcium (89mg)

• Iron (0.8mg)