8 vegetarian sausages, cut in half
1 375g packet kataifi pastry
300g baby spinach
3 cloves garlic, chopped
2 tbsp extra virgin olive oil
Preheat oven to 180°C.
Line a baking tray with baking paper.
Remove Kataifi pastry from the fridge or freezer and allow to come to room temperature.
In a medium pan, saute garlic and spinach for 2-3 minutes with a drizzle of extra virgin olive oil and a pinch of salt.
Divide the kataifi pastry into 16 even portions and stretch it out into strips for each half sausage. Layer the pastry with the half sausage and some of the spinach mix. Roll tightly and drizzle with olive oil.
Bake in the oven for 12 – 15 minutes until the Kataifi pastry is golden.
Serve with tomato chutney.