Place the twister in a pan with parchment cooking paper and bake at 180° C for 10 to 15 minutes on each side.
½ kg suet (soaked in water & a little vinegar)
1kg lamb intestines (cleaned and cut into small cubes)
10g Greek Herbs Seasoning (Art. 48186)
30g Grecia Marinade (Art 50606)
200g Easter Filling (Art. 55081)
1/2 bunch of fresh parsley (chopped)
1/2 bunch of spring onion (chopped)
1/2 bunch of fresh dill (chopped)
* Alternatively, replace the intestines, with mutton or pork minced meat, and add 150g of Lemon & Oregano Sauce (Art. 55749) to the baking dish, diluted with a little water.