Greek pastries with roasted root vegetable and maple syrup salad

I love these pastries! I always make a few, so there's plenty to chow down for lunch the next day. And you don't even need to reheat them - they're just as good cold as hot!

Greek pastries

4 sheets puff pastry
1 egg, lightly beaten
250 g frozen spinach, thawed
1/2 bunch silverbeet leaves, roughly chopped
100 g firm feta, crumbled
250 g ricotta cheese
1/2 cup grated parmesan cheese
salt and pepper, to season

1 - Place the spinach and silverbeet in a pan with a little water. Cook gently over a mild heat, until the silverbeet has witled. Let cool, then squeeze out the moisture.

2 - Preheat the oven to 200 C. Place the silverbeet mixture in a bowl, then add the cheeses. Combine well, then season to taste with the s and p.

3 - Cut each piece of filo in half. Place a couple of tablespoons of spinach mixture in the lower half of each pastry piece. Brush the edges with the egg, then fold the pastry over. Seal the edges using the prongs of a fork. Repeat until you have 8 pastries.

4 - Place four pastries on a baking tray lined with baking paper. Brush the egg over the top of each pastry, then bake for 15 - 20 minutes, or until the pastries are puffed up and golden.

Roasted root vegetable and maple syrup salad

2 carrots, peeled and chopped into 3 cm pieces
1/2 small pumpkin, peeled and chopped into 4 cm pieces
1 large sweet potato, peeled and chopped into 4 cm pieces
2 tablespoons maple syrup
1 tablespoon olive oil
1 tablespoon dijon mustard
small handful pepita seeds

1 - Preheat the oven to 200 C. Line a roasting pan with baking paper, and place the vegetables in.

2 - Mix together the oil, maple syrup and mustard, then pour over the vegetables. Toss to combine, then roast for 1 hour, or until the vegetables are beginning to caramelise.

3 - Place on a serving dish, then sprinkle over the pepitas. Serve hot.