Spinach and Feta Swirl with Chopped Salad
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.
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.
500g greens uncooked (spinach/ kale/ cabbage)
2 spring onions
250g feta or goats cheese
1 handful fresh herbs (parsley/ basil/ coriander/ chives)
1 pack of filo pastry
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 handful basil
100 ml olive oil
20ml vinegar (cider/wine)
1 tsp mustard (any)
2 tsp honey or maple syrup