Ingredients	Dessert 3
4 oz Frozen Spinach, thawed 2 ea. Scallions, chopped 1 egg yolk 1/4 Tsp Fresh grated nutmeg Salt & Fresh ground pepper 3 oz Stilton with rind removed, cut into 8 pieces 2 sheets Phyllo pastry 1 oz melted butter 8 oz yoghurt, plain 3 Tbsp fresh mint, chopped	This appetizer is the creation of Kathy Dowling of Melton Mowbray, home of the famous Pork Pie and heart of Stilton country. It is a Melton Mowbray take on Spannakopita and very tasty Serves: 4 Preparation Time: 30min. Cooking Time: 15 min.
Directions
1. Preheat the oven to 400F. 2. Thoroughly squeeze the spinach dry. Place in a mixing bowl and stir in the chopped scallion and egg yolk. Season with nutmeg, salt and pepper. 3. Divide the mixture evenly into 8 portions. Push a cube of the Stilton into the center of each portion of the spinach filling. 4. Lay the phyllo sheets on a work surface and cut each sheet into 4 equal strips lenghtwise and brush with the melted butter. Place a portion of the spinach filling at the base of each strip and fold the phyllo over to form a triangle and "roll" the strip up bruxhing well with butter. Arrange on a baking sheet and bake for 12-15 minutes. 5. Make a dipping sauce combining the yoghurt with the mint and season lightly. Serve with the cooled Stilton parcels. It can help to make the dipping sauce ahead of time to allow rthe flavors to develop.