This article was written for Annabel & Grace, which is now part of Rest Less.
Servings
4
servingsPrep time
15
minutesCooking time
20
minutesCalories
323
kcalThis makes an unusual yet delish lunch. Perfect when friends come over as so easy to prepare. The deep red filling and crispy golden filo make a winning combination – both in taste and appearance. Serve with this chickpea salad or, as I did, with a rice salad that used up lots of leftovers from my fridge. Who needs meat when veggie tastes this good!
Ingredients
120g spinach
300g pack steamed beetroot
80g soft goat’s cheese
4 filo pastry sheets
A little melted butter
200g low-fat Greek-style yogurt, to serve
Directions
- Preheat the oven to gas 6, 200°C, fan 180°C and line a baking sheet with nonstick baking paper. Steam the spinach 1-2 mins until wilted and then press out any excess moisture.
- Put the spinach, beetroot and cheese in a food processor, season; blitz to a coarse paste.
- Lay a sheet of pastry on a chopping board and cut in half to make 2 squares. Lay a squares in front of you at an angle, like a diamond. Place one-eighth of the filling in a horizontal line about 5cm below the centre of the pastry. Fold in the sides so they just cover the filling, then brush the top of the pastry with the beaten egg. Roll the bottom up tightly over the filling and continue to roll into a cigar shape. Place on the baking sheet and brush with melted butter. Repeat to make 8 parcels. Bake for 20 mins until golden.
Notes
- Also tried this recipe with a filling of mozzarella, piquante peppers and a few black olives. Worked a treat.
Try Annabel’s ROASTED BUTTERNUT SQUASH WITH SPICED LENTILS, GOAT CHEESE & WALNUTS