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.
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!
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