Ingredients

Method

• 1 roll phyllo pastry
• 500 g butter, melted
• 6 cups spinach, cooked and drained
• 500 g mature Cheddar cheese, grated
• 600 g feta cheese, crumbled
• 1 x 400 g can chakalaka
• 500 g boerewors, cooked and sliced
• white wine

Method

Ingredients

1. Prepare a braai with medium coals. Arrange a sheet of phyllo pastry on a hinged braai grid and brush with butter.

2. Add another 2 layers of pastry in the opposite direction. It’s important that it overlaps on both sides so you have enough pastry to fold over the filling.

3. Place half the spinach at the base of the pastry. Add the cheese, chakalaka and boerewors. Finish with the remaining spinach. Cover the filling with the overlapping pastry, brush with butter and close the grid.

4. When the fire is ready, brush the pastry with butter and place on the coals. Braai until the cheese has melted and the pastry is golden.

Find more braai recipes here. 

Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Ellah Maepa