Spinach and Feta Swirl with Chopped Salad

1 hr

4 Servings

Equipment

Mixing bowl, 23cm flan or cake tin, baking paper, frying pan, knife, chopping board, wooden spoon, small clean jam jar (to mix dressing) large plate/ serving dish and serving bowl.

Steps

  • Turn Oven on to 190 C/ 375 F/ 5

  • Chop the leeks and fry in a pan with a little oil

  • Chop the greens, add to the leeks, fry until wilted

  • remove from the pan, and squeeze the excess juice away

  • Chop the spring onions finely and the fresh herbs

  • In a large bowl add the greens, spring onions, herbs, crumble the cheese, break the eggs, and add to the bowl. Stir to combine.

  • Lay out a sheet of filo and with a pastry brush or fingers, coat with olive oil. Turn the sheet, to coat both sides with oil.

  • Make a line of filling along the long edge (1 desert spoon width) and roll into a long sauage shape

  • Transfer to a pie dish and starting from outside, create a swirl. Continue until all the ingredients are used up.

  • Sprinkle with sesame seeds and place in middle shelf of oven for 30 mins, or until lightly browned.

Ingredients

  • 500g greens uncooked (spinach/ kale/ cabbage)

  • 2 spring onions

  • 1 leek

  • 250g feta or goats cheese

  • 1 handful fresh herbs (parsley/ basil/ coriander/ chives)

  • 1 pack of filo pastry

  • 2 eggs

  • 100ml olive oil

To make this  a plant based dish: replace cheese with silken tofu and omit eggs

Chopped Salad, you'll need any or all of the following:

  • 100g cherry tomatoes

  • 1/2 cucumber

  • 1 avocado

  • 4 radishes

  • 1 handful basil

Vinaigrette:

  • 100 ml olive oil

  • 20ml vinegar (cider/wine)

  • 1 tsp mustard (any)

  • 2 tsp honey or maple syrup

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