When it comes to crispy pastries nothing beats filo pastries, and these Spinach & Houmus Filo Pastry Spirals could not be different! Add to these my Italian Sun Blushed Roasted Tomatoes, savoury spinach and tangy nutty houmus and you get a really unique flavour combination with an ultra crispy outside that’s so addictive is impossible to have one.
And if these could not get any better they are vegan too! AND very well received by carnivorous alike, perfect for when cooking different foods to cater for each one is not an option.
These Spinach & Houmus Filo Pastry Spirals can also be made the day before as long as you keep in the fridge and bake them cold when needed, so all and all perfect for the Christmas parties! Did I just say the “C” word?
Right now I’m preparing my repertoire for the Chirstmas party season and these Spinach & Houmus are definitely in the list and they should be in yours too!!
PRINT THE RECIPE
When it comes to crispy pastries nothing beats filo pastries, and these Spinach & Houmus Filo Pastry Spirals could not be different! Add to these my Italian Sun Blushed Roasted Tomatoes, savoury spinach and tangy nutty houmus and you get a really unique flavour combination with an ultra crispy outside that's so addictive is impossible to have one.
- 500 gr fresh spinach
- 2 small white onions chopped
- 4 garlic cloves
- 2 tsp grated ginger
- 50 gr of my Italian sun blushed roasted tomatoes
- 4 tbsp Hoummus
- salt & black pepper to taste
- red pepper sticks This is optional and to be added over the filling
- Olive oil for cooking the spinach
-
So the first thing is to cook the spinach in a deep pan with a little bit of olive oil.
-
Then grate the garlic, ginger and add the chopped onion mix and leave to cook until the spinach has completely wilted, about 5 minutes. Once cook remove from the heat and leave to cool down.
-
Whilst the spinach is cooling down chop the roasted tomatoes and I made them using my recipe How to Make Italian Sun Blushed tomatoes
-
Then drain the spinach using a drainer or colander. It needs to be as dry as possible as any liquid will make the pastries soggy.
Don’t throw away the water because is full of flavour and is really good to use as veggie stock for soups.
-
Once drained chop it as fine as possible either using a knife or a food processor. Then add the tomatoes and huommus and mix well.
-
Once the filling is done we can start to make the pastries. Carefully unroll the pastry sheets. I like to put a damp sheet of kitchen paper over the remaining sheets to delay drying out.
-
Take one sheet at the time and brush olive oil. Add some of the filling and extend it along the length of the sheet trying not to put too much to avoid the sheet breaking and leaving about 3 cm at the end without filling.
-
Roll the sheet loose and then roll it inwards as to form a spiral shape without forcing it to avoid breaking then tuck In the end of the sheet under the spiral putting it in between any of the spaces. Repeat the process until you’ve used all the dough and filling
-
Once all the spirals are made put them on a baking sheet covered with parchment paper and brush more olive oil over each spiral. If you’re making them the day before cover the baking sheet with cling film or plastic and leave in the fridge, then bake cold when needed.
-
Bake at 200 C for 25 to 30 minutes or until golden brown anc crispy. Once the spirals are baked put them on a cooling rack for 10 minutes and Serve!
- If you’re making them the day before cover the baking sheet with cling film or plastic and leave in the fridge, then bake cold when needed.
KEY TIPS FOR THE RECIPE
Is very important for the spinach to be very well drained this is to avoid water coming out and making the pastry soggy and horrible. This will also help if you’re making the spirals the day before.
Also I use shop bought hoummus, but you can make your own I just think for this recipe shop bought works well. If you’re buying it try to get a tangy one, sometimes depending on the brand it can be very nutty and dull.
I don’t have a preferred brand, for this recipe I used one I bought from Tesco Supermarket, is called Tesco Houmus 200gr.
MAKING SPINACH & HOUMUS FILO PASTRY SPIRALS IN ADVANCE
You can me these spirals the day before needed, just place the baking tray with the spirals in the fridge covered in cling film or plastic and bake cold when your guests arrive. Brush the olive oil just before baking NOT before as adding the oil and baking them the day will make the dough soggy and will not crisp up as much when baked.
Made these filo pastry spirals, rate it or leave your comment below…
Tag me on Instagram @miterrunofood
See you next week with another delicious recipe
HAPPY COOKING! 🙂
