1)      Place the filo sheets on top of each other on a clean table

2)      Layer the feta, cabbage, olives, thyme, oregano, red peppers and kidney beans on the filo sheets +/-5cm from the corner of the filo sheets. Working fast to prevent the sheets from going soggy or drying out

3)      Drizzle the olive oil on top of the stack

4)      Lift the corner closest to the stack and fold all three sheets at once over the stack, continue to roll the spring roll until half way of the pastry

5)      Ensure that the filling is wrapped tightly taking caution not to tear the sheets

6)      Fold the corners on the left and right side of the roll inwards and continue to roll

7)      Once the spring roll is completed, brush with olive oil and bake at 180 °C for 35min or until golden brown

*For a healthier option substitute the feta for cottage cheese

Puree

1)      Warm the beans slightly and pass through a sieve to form a smooth paste.

2)      Add the rest of the ingredients and check seasoning

3)      Heat up the puree on a medium heat while continue stirring. If it go a bit dry add a drop of two extra olive oil