Spinach and Feta Swirl with Chopped Salad

1 hr

4 Servings

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

  • 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


  • 100 ml olive oil

  • 20ml vinegar (cider/wine)

  • 1 tsp mustard (any)

  • 2 tsp honey or maple syrup