Inspired by the Greek spanakopita, this fibre-filled version of a filo swirl packs in loads of flavour and makes the perfect lunch with friends or family or packed up for an on-the-go picnic.
All-the-greens filo swirl
- 150g spring greens, roughly chopped
- 50g spinach, finely chopped
- 100g peas, fresh or frozen
- 250g ricotta
- 200g feta, crumbled
- 10g dill, roughly chopped
- 6 sheets of filo pastry, fresh
- 1 tbsp sesame seeds
- Extra virgin olive oil, for brushing
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Start by wilting the spring greens and spinach — either in a large saucepan with a splash of water over a medium heat, or in the microwave for 3 minutes. Allow to cool then, using clean hands, squeeze out any excess moisture and transfer to a large mixing bowl.
- Add the peas, beans, ricotta, feta and dill, and mix well to combine. Season to taste.
- Take a sheet of filo and lay it out on the worktop (landscape). Brush a little oil down one short edge and attach another sheet. Repeat so you have one long strip of 3 sheets of filo. Now brush oil all over it and lay 3 additional sheets on top, so you have double thickness.
- Spread the filling out in a long line down the edge closest to you, leaving a 2cm border. Then, start to tightly roll, and keep rolling until you have one long tube. Brush the top with olive oil.
- If you are making the swirl, take one end and gently roll it in on itself. Continue with the whole roll until you have a large spiral pie. Alternatively, you can cut into lengths like sausage rolls - perfect for picnics and to take with you on-the-go.
- Transfer to a lined baking tray and sprinkle with the sesame seeds. Bake in the oven for 25-30 minutes until the filo is golden and crisp.
- Best eaten straight out of the oven.
Top tip: when working with filo pastry, try to work quickly as it can dry out quickly and become difficult to work with!
You can even personalise this recipe to your own tastes by changing up the vegetables — try not to use anything too wet, like tomatoes, as these will make the pastry soggy and you will lose that perfect flakiness!
This is one of my 80+ gut-loving recipes from my second book Eat More, Live Well.
For more help and guidance on how to get 30 plant points a week and why, read more here.