Vegetable Filo Spiral
Hearty veg filled filo pastry dish
Serves
3 - 4
Prep Time
20 mins
Cook Time
40 mins
This hearty filo pastry makes a tasty and nutritious side. Perfect for entertaining friends, the funky spiral presentation is a great touch to a versatile dish.
This recipe republished with the permission of MenuAid.
This beautiful vege tart is an easy and delicious addition to any menu. With the gorgeous pastry, a rich cheesy base and beautiful combo of flavours, you'll be fighting over the crumbs! This recipe republished with the permission of MenuAid: https://app.menuaid.co.nz/recipe/roasted-carrot-and-parsnip-tart
Print
ShareIngredients
2 Tbsp olive oil
1/2 a red onions
finely chopped1 red capsicum
diced4 spring onions
sliced2 garlic cloves
crushed2 courgette
grated300g spinach
stems trimmed1 handful fresh mint
roughly chopped, a few leaves extra for garnish2 tsp dried dill tips
2 eggs
lightly whisked180g feta
crumbled250g ricotta cheese
1 lemon
finely grated zest375g filo pastry
75g butter
melted2 tsp black sesame seeds
125g cherry tomatoes
halved
Method
Heat the oil in a large frying pan and gently cook the red onion, capsicum, spring onion, garlic and zucchini for 5 minutes. Add the spinach to the pan along with the mint and dill. Season with salt and pepper and cook until the spinach is tender and excess liquid has evaporated. Set aside to cool until just warm.
Heat the oven to 190°C.
In a large mixing bowl whisk the eggs with the feta, ricotta and lemon zest. Season with black pepper and a little salt, being mindful that feta can be salty.
Mix the vegetables into the bowl until completely incorporated.
Lie a stack of 3 sheets of filo with the widest side facing you, brush melted butter between each layer. Form a sausage shape of vegetable mixture along the filo and then roll into a log. Curl the log into a spiral and place on a cold baking tray. Carry on doing this with remaining filo and filling until you have a large spiral.
Brush the spiral with butter and sprinkle with the sesame seeds.
Bake for 40 minutes or until golden and the pastry crisp.
Gently transfer to a serving plate and top with tomatoes and a few mint leaves.
Serve warm.
Nutrition Information per Serving (528g)
This nutrition analysis is based on 4 serves. As this recipe is reasonably high in fat and sodium, we suggest using reduced fat/salt feta, ricotta and unsalted butter.
