Cut each sheet of filo into quarters and stack the strips on top of each other. Place the filo onto a dry teatowel, cover with another dry teatowel and spread a damp teatowel on top. Work with one strip of filo at a time, so that the pastry doesn’t dry out. Place one dessertspoon of filling 2.5 cm in from the short end and fold the pastry over the filling. Brush the edges of the pastry with water and fold in the sides as you roll up the pastry. Place the roll on a lightly oiled plate and brush the top of the pastry with olive oil to keep it from drying out. Continue assembling rolls.

Heat the olive oil to 180°C and deep fry 3 or 4 rolls at a time until crisp and golden. Drain on crumpled paper towels. Repeat with remaining rolls. (Makes 32)

SEAFOOD & HERB FILLING

Mix 200 g fresh ling or red fish fillets (check for bones) blended in a processor with 1 egg white. Add 300 g chopped royal red prawns, 100 g chopped sea scallops. Add 1 tablespoon chopped dill or 1 dessertspoon basil juice of 1 lemon, 1 clove crushed garlic, pinch of saffron strands, crushed and soaked in 2 teaspoons warm water, salt and freshly ground black pepper to taste.

Use as for eggplant and olive rolls.

SPINACH & PINENUT FILLING

Wash the leaves of two bunches of English spinach and gently cook in a small covered saucepan until wilted. Cool, squeeze dry and chop.

Then add:
1 medium onion, finely diced and softened in 2 teaspoons of olive oil,
1 tablespoon pinenuts lightly browned in olive oil, 2 anchovy fillets rinsed dried and chopped, 1 teaspoon grated lemon rind, 40 g parmesan, 1 tablespoon each of finely chopped mint and dill.
Freshly ground black pepper, ground nutmeg and ground cinnamon to taste.
Mix well and use as for eggplant and olive rolls.

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