1 c. softened saga blue cheese without the rind
1/2 c. walnuts
1/4 c. minced parsley
1 1/2 tsp. fresh lemon juice
1/4 tsp. white pepper

In a medium bowl combine cheese, walnuts, parsley, lemon juice, and pepper. Blend with a fork until well combined and of spreading consistency. Makes about 1 1/2 cups of filling.

DEVILED HAM FILLING:

6 oz. ham steak, cut and ground
1/4 c. softened butter
1 tbsp. honey
1/4 tsp. ground cloves
2 tbsp. Dijon mustard
1/3 c. minced parsley
3 tbsp. finely chopped onion

In a medium bowl mix butter, honey, cloves and mustard. Blend well until mixture is smooth. Add ground ham. Stir in mustard, parsley, onion and pepper Combine well. Makes 1 1/2 cups of filling.

Take 8 (6 inch) pita loaves, split horizontally, stack between layers of damp paper towels.

Work with pita one at a time. Spread filling on rough side of pita. Roll up pita tightly like a jelly roll. Wrap tight in plastic wrap. Chill for 2 hours.

Cut rolls crosswise 1/4 inch thick slices with a serrated knife. Arrange spirals decoratively on a plate. Garnish with parsley sprigs. Makes approximately 80 spirals.