
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.
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.
Squeeze the spinach very dry before mixing, or the filling can make the filo soggy. If tamarind paste is very sharp, add an extra 1/2 tsp sugar; if it is mild, add a squeeze of lemon for brightness. The spiral can be assembled a few hours ahead and chilled, then baked from cold with a few extra minutes added. Leftovers keep for up to 3 days in the fridge and reheat best in the oven to restore crispness.




