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One sticky tamarind tomato & spinach whirl

Sticky tamarind tomato & spinach whirl

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • More effort
  • Serves 8

Try this riff on a Greek spanakopita. With a sticky-sweet, spiced and tangy twist, it's a spectacular veggie centrepiece for any special occasion

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal424
fat27g
saturates15g
carbs27g
sugars8g
fibre4g
protein16g
salt1.8g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, March 2021

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Overall rating

Rating: 5 out of 5.2 ratings
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