SPINACH & CHEESE ROTI

Ingredients

• 100g baby spinach, roughly chopped and squeezed in a tea towel

• 100g Danish feta (soft feta), crumbled

• 125g shredded mozzarella cheese

• 1 garlic clove, minced

• 1 egg

• ½ tsp black pepper

• 6 pieces of frozen roti bread, partially thawed

Method

1. In a large bowl, combine the chopped baby spinach, minced garlic, egg, black pepper, and crumbled Danish feta. Mix well.

2. Lay one partially thawed piece of roti bread on a flat surface.

3. Spread a portion of the spinach and feta mixture evenly over the roti, leaving a small border around the edges.

4. Sprinkle some shredded mozzarella over the filling.

5. Place another partially thawed roti on top.

6. Pinch the edges together, folding slightly to seal and remove any air pockets.

7. Repeat with the remaining roti and filling to make three stuffed rotis.

8. Heat a pan over medium heat and cook each stuffed roti for 2 minutes per side, or until golden and crisp.

9. Slice and serve warm with a squeeze of lemon