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Spinach, cheese and winter vegetable pastry coil

A mega pastry packed full of tasty vegies that's a dinner winner. - by Fast Ed
  • 16 Jun 2021
Prep: 30 Minutes - Cook: 50 Minutes - Serves 6
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A light flaky pastry wraps around a mixture of finely diced vegetables and spices to make this spectacular dish. With a golden exterior and a hearty filling, this tasty coiled-pastry isn’t just for the vegetarians.

Ingredients

1 red onion, finely diced

8 cloves garlic, minced

4 sprigs rosemary, chopped

¼ cup extra virgin olive oil

1 turnip, peeled and finely diced

1 swede, peeled and finely diced

2 parsnips, peeled and finely diced

2 carrots, peeled and finely diced

Sea-salt flakes and freshly-ground black pepper

4 large mushrooms, finely chopped

2 x 250g packets chopped frozen spinach, thawed

200g cheddar cheese, grated

½ cup black olives, pitted and chopped

15 sheet filo pastry

250g unsalted butter, melted

1 Tbsp sesame seeds

Salad leaves, to serve

Method

  1. Preheat oven to 180°C fan-forced (200°C conventional). Sauté the onion, garlic and rosemary in olive oil in a large saucepan set over a medium heat for 5 minutes, until softened. Add the turnip, swede, parsnips, carrots and mushrooms, season generously with salt and pepper, then cook for 10 minutes until all the vegetables have softened.

  2. Place the vegetable mix in a colander to drain and cool. Squeeze the spinach to remove excess moisture, then fold into the vegetables with the cheese and olives in a large bowl.

  3. Lay three filo sheets lengthways on a work bench with the edges slightly overlapping, to make one long strip of pastry, then brush generously with butter. Repeat five more times. Arrange the vegetable mixture in an even line along the near edge, then roll up to make a long log. Do not over-tighten the log as the pastry will crack.

  4. Starting at one end, gently twist into a coil, then transfer to a lined oven tray. Brush with butter, scatter with seeds, then bake for 30-35 minutes, until the pastry is deep golden. Serve with salad.

Spinach cheese and winter vegetable pastry coil

After more vegetarian dishes? Try these:

Caramelised carrot, feta and rice pie

Herb and cheese bear claws with carrot and sultana salad

Broad bean, lemon and mint bruschetta

  • Food
  • Vegetarian Recipes
  • Lunch Recipes
  • Dinner Recipes
Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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