I love serving this recipe for a delicious midweek meal or summers day lunch. Spinach and Feta Spiral is a favourite at our place and was a favourite in our cafe. You don’t have to make a spiral out of it; it can also be made into individual filo sausage rolls. Changing them to sausage roll shapes makes it easier to serve or alter the ingredients for individuals.
For example, alter the recipe to your liking, but I would make this one first. That way you can see what you’ve got and will have a better understanding of what you’d like to change. Maybe next time you might want to add, say, bacon for meat lovers, herbs and spices for those that like more prominent flavours the list is pretty much endless. Let me know what you’ve tried.
Spinach and Feta Spiral
- 1 onion
- 2 cloves garlic
- 1 tbsp olive oil
- 250 g fresh or frozen spinach chopped and drained
- 200 g feta (in class we used 100 g feta and 100 g Philly makes the filling creamier)
- 1 tsp cumin
- 1.5 cups shredded tasty or cheddar cheese (TM: Step 1 grate on speed 8 – 5 secs)
- 2 eggs, separated
- 4-5 tablespoons fine breadcrumbs
- 12 sheets fresh good quality filo pastry (depending on size)
- 160 g butter, melted
- Make the filling first, cook off the onion and garlic with a splash of olive oil on a low, slow heat then set aside and allow to cool.
- Combine the spinach, feta, cheese, cumin, and egg whites in a food processor (or large bowl to mix by hand) mix until all the ingredients are mixed through. Fill a piping bag with the mixture and refrigerate until needed. (You can also spoon the filling, but the piping bag is much less messy.)
- Preheat the oven to 200°c or 180°c fan. Grease a 25cms/10 inch pie plate with butter.
- On a clean workbench, take out your filo pastry and cover with a damp tea towel to prevent it drying out.
- Taking one sheet at a time, brush with butter and place another on top repeating until you have four buttered sheets on top of each other. (Depending on thickness) Sprinkle some breadcrumbs over the entire top layer, (*note) then in a line, about 1 inch from the top of the longest edge, pipe filling all the way across from one side to the other.
- Roll the pastry into a sausage (not too tight or it won’t coil without breaking) and coil into the centre of a buttered pie dish. (If you can’t coil the entire length cut it in ½ or ⅓rds before coiling) Repeat this method till you’ve used all 12 sheets of Filo or filled your pie dish.
- Glaze with the remaining egg yolks (egg wash) and bake for around 20-25 minutes until golden brown.