Spinach, stalks removed and blanched

Feta Cheese, crumbled 

Smoked fish, flaked

Salt and pepper to taste

4x Filo pastry sheets

Melted Cocavo Chilli & Lime


1. Lay the filo sheets out on the table then either brush with melted Cocavo Chilli & Lime, each sheet. Lay on top of each other to form a stack.
2. Cut into strips lengthwise, (around three per sheet)
3. Combine the spinach, feta and smoked fish in a bowl and season well with salt and freshly ground black pepper.
4. Take a tablespoon of the mixture and place on the bottom of the Layer filo.
5. Now fold into triangles to seal the mixture in and from a triangular parcel.
6. Brush or spray again with Cocavo Chilli & Lime and place into a preheated oven at 180°c until golden.
7. Remove place onto a platter and serve with Sweet Thai chili sauce.

Chefs tip: Ensure you keep the filo sheets under a damp cloth to stop them drying out.
Note, any smoked fish or chopped shell fish may be used.


500g mussels steamed open and ones not opened discarded

2 tbsp Cocaco Chilli & Lime

3 tbsp shredded or freshly grated Parmesan Cheese

2 tbsp Parsley, chopped

1 tsp Crushed Garlic

Freshly ground Black Pepper


1. Take the opened mussels and remove one side of the shell,
2. In a large bowl mix together the balance of the ingredients then spoon over the half mussels.
3. Place onto a warm to med BBQ (lid down or cover) until the cheese melts then serve with a hot chilli or Soy sauce along with French bread stick.