Asparagus and Mozzarella Filo Pastries
1 pack filo pastry
50g melted butter
1 bunch Asparagus, blanched, refreshed and finely chopped
1/2 bunch silver beet, blanched, refreshed and finely chopped
1 1/2 cups grated mozzarella
Ground black pepper
1/4 teaspoon nutmeg
Place a sheet of filo pastry onto a clean bench, brush with melted butter and place over another sheet of filo pastry. Repeat layering until 7 layers have been achieved.
Cover with a damp tea towel.
Combine asparagus, silver beet, mozzarella and seasonings in a large bowl and mix well.
Cut filo sheet into quarters. Place a square of filo pastry onto the bench, place 1/2 cup of filling at the bottom half of each square, fold the edges in over the filling and brush ends with combined beaten egg and milk. Roll up into spring rolls, about 12 cm in length.
Bake in a preheated 200c oven for 12-15 minutes.
Serve with tomato chutney.