Sticky Tamarind Tomato, Spinach and Feta Filo Spiral

Name: Sticky Tamarind Tomato, Spinach and Feta Filo Spiral
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 8
Ingredients: 300 g spinach, wilted, squeezed dry and roughly chopped; 300 g cherry tomatoes, halved; 1 leek, halved and finely sliced; 5 spring onions, finely sliced; 4 small garlic cloves, sliced; 400 g feta, crumbled; 3 large eggs, beaten; 6 filo pastry sheets; 2 tbsp extra-virgin olive oil; 4 tbsp tamarind paste; 1 tsp sugar; 1 tbsp smoked paprika; 100 g unsalted butter, melted; 1 tsp chilli flakes; 2 tbsp finely chopped coriander leaves, plus extra to serve

This savory filo spiral is packed with wilted spinach, creamy feta, and tangy roasted tamarind tomatoes. The pastry bakes up crisp and golden, making it a striking vegetarian centerpiece for dinner, brunch, or sharing.

Servings8 Portions

Prep Time40 Mins

Cook Time90 Mins

Difficulty

Intermediate

Ingredients

spinach, wilted, squeezed dry and roughly chopped
300 g
cherry tomatoes, halved
300 g
leek, halved and finely sliced
1
spring onions, finely sliced
5
small garlic cloves, sliced
4
feta, crumbled
400 g
large eggs, beaten
3
filo pastry sheets
6
extra-virgin olive oil
2 tbsp
tamarind paste
4 tbsp
sugar
1 tsp
smoked paprika
1 tbsp
unsalted butter, melted
100 g
chilli flakes
1 tsp
finely chopped coriander leaves, plus extra to serve
2 tbsp

Step-by-Step Instructions

Preheat the oven to 160C/140C fan/325F. Toss the halved cherry tomatoes with the sliced garlic, 1 tbsp olive oil, tamarind paste, sugar, and a generous pinch of salt and pepper. Spread on a baking tray and roast for 25-30 minutes, until the tomatoes are soft, glossy, and slightly sticky. Set aside to cool slightly.

Warm the remaining 1 tbsp olive oil in a large frying pan over medium heat. Add the leek and spring onions and cook for about 10 minutes, stirring now and then, until softened but not browned. Let the mixture cool completely, then combine it in a large bowl with the chopped spinach, feta, roasted tomatoes, beaten eggs, coriander, smoked paprika, and extra seasoning to taste.

Increase the oven to 200C/180C fan/400F. Lay one sheet of filo on your work surface and brush it with melted butter, then place a second sheet on top and butter it too. Keep the remaining filo covered with a damp clean towel so it does not dry out. Spoon one-third of the filling along one long edge and roll it into a long log. Repeat with the remaining filo and filling to make 3 logs.

Brush a round pie dish or ovenproof skillet with butter. Coil the filo logs into the dish, starting around the outside and working toward the center to form a spiral. Patch any small cracks with spare filo if needed. Brush the top well with melted butter, sprinkle with chilli flakes, and bake for 50-60 minutes, until deeply golden and crisp. Scatter with extra coriander leaves before serving.