Sticky tamarind tomato & spinach whirl
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- More effort
- Serves 8
Ingredients
- 300g cherry tomatoes, halved
- 4 small garlic cloves, sliced
- 2 tbsp extra virgin olive oil
- 4 tbsp tamarind paste
- 1 tsp sugar
- 1 leek, halved and finely sliced
- 5 spring onions, finely sliced
- 300g spinach, wilted, excess water squeezed out and roughly chopped
- 400g feta, crumbled
- 3 large eggs, beaten
- 2 tbsp finely chopped coriander leaves, plus a few leaves to serve
- 1 tbsp smoked paprika
- 6 filo pastry sheets
- 100g unsalted butter, melted
- 1 tsp chilli flakes
Method
- STEP 1
Heat the oven to 160C/140C fan/gas 3. Mix the tomatoes, garlic, half the oil, tamarind and sugar together, along with a generous pinch of seasoning. Tip onto a baking tray and put in the oven for 25-30 mins or until sticky and roasted. Leave to cool a little.
- STEP 2
Heat the remaining oil in a large frying pan over a medium heat, then add the leek and spring onions, stirring occasionally until softened, about 10 mins. Leave to cool completely, then tip into a bowl and mix with the spinach, feta, roasted tomatoes, eggs, coriander, smoked paprika and seasoning.
- STEP 3
Heat the oven to 200C/180C/gas 6. Brush a sheet of filo with melted butter, then lay another sheet on top and brush with butter again, keeping the rest of the filo covered with a clean, damp tea towel to stop it drying out, Spoon a third of the filling along the long side of the rectangle and gently roll into a long tube. Repeat this two more times until you have used all the filo and filling. In a round pie dish, or round ovenproof pan, carefully coil the three filo rolls from the outside of the dish in towards the middle, so you end up with a large spiral. Don’t worry if it cracks a bit – you can layer the filo to cover any cracks. Brush the whole spiral with more butter, sprinkle over the chilli flakes and bake for 50-60 mins until deep, golden brown. Scatter over the extra coriander to serve.
