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Spinach, Leek and Feta Filo Spiral
Picture of the Spinach, Leek and Feta Filo Spiral
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Spinach, Leek and Feta Filo Spiral

Makes 6
Prep Time 30 minutes
Cook Time 45-50 minutes
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Ingredients

1 small leek, trimmed, washed and thinly sliced
350 g Wattie's Frozen Free-Flow Spinach, thawed
200 g feta (vegetarian), crumbled
¼ cup pine nuts, toasted
2 eggs (size 7)
¼ tsp Gregg's Ground Nutmeg
16 sheet filo pastry (375 g pkt)
75 g butter, melted
1 Tbsp sesame seeds

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
Heat a dash of oil in a frying pan. Add the leeks and cook over a medium low heat until softened. Remove from the heat. Transfer to a mixing bowl and allow to cool.
Step 2
Add Wattie's Free-Flow Spinach to the mixing bowl with leeks. Add crumbled feta and toasted pine nuts. Whisk together the eggs and Gregg's Ground Nutmeg and stir through the spinach mixture. Season with freshly ground black pepper.
Step 3
Preheat oven to 190°C (fan assisted). Grease the base and sides of a loose bottom 20 cm or 22 cm springform cake tin.
Step 4
Brush one sheet of filo with a little butter and top with a second sheet. Repeat with a further two sheets. Spoon a quarter of the filling in a line, (leaving a 20 cm gap in from the long edge) down the length of the filo, leaving a 20cm edge at each end of the filling. Fold in the sides of the filo to enclose the filling at the end of the rolls and then roll to enclose the filling.
Step 5
Starting from one end, wind the filo roll into a coil and place in the centre of the cake tin, seam side in towards the centre. Repeat with the remaining filo and filling, coiling each filo roll around the previous one to make a larger spiral, packing tightly into the cake tin. Brush the top with melted butter and sprinkle over the sesame seeds.
Step 6
Bake for 45-50 minutes until the top is golden and cooked. Allow to cool in the tin for 10 minutes before removing from the tin to serve. Garnish with fresh mint and dill leaves.

Tips

Make sure the filo is not allowed to dry out as it will make it difficult to coil. Keep covered with a damp tea towel while preparing the rolls.
Make sure that the spinach is well drained of water to ensure that the mixture is not too wet.
Cooking the filo spiral in the cake tin helps keep the coils together but it can also be cooked on a baking sheet
What do I need?
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1 small leek, trimmed, washed and thinly sliced
350 g Wattie's Frozen Free-Flow Spinach, thawed
200 g feta (vegetarian), crumbled
¼ cup pine nuts, toasted
2 eggs (size 7)
¼ tsp Gregg's Ground Nutmeg
16 sheet filo pastry (375 g pkt)
75 g butter, melted
1 Tbsp sesame seeds
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