Ingredients
16 total- 1 tbsp olive oil
- 1 large white onion, sliced
- 2 leeks, sliced
- 2 garlic cloves, minced
- 160g baby spinach
- 100g walnuts, roughly chopped
- 500g ricotta (any excess liquid drained)
- 150g feta, crumbled
- 4 tablespoons honey
- Zest of 1 lemon
- 75g butter, melted
- 12 filo pastry sheets
- 4tablespoons pesto
- 4 tablespoons cranberry sauce
- Small handful of black sesame seeds
- Small handful of parsley finely chopped
Method
6 stepsStep 1
Preheat oven to 200°C, fan 180°C, gas 6. Heat your oil in a non-stick pan over a medium heat and add your white onion, leek, and garlic. Fry, stirring as you go for 5 minutes until fragrant and softened. Add your spinach and cook for a few mins until wilted. Remove from the heat, add to a large mixing bowl, and allow to cool slightly.
Step 2
Once cooled, add walnuts, ricotta, honey, lemon zest, a small pinch of salt and a generous helping of pepper. Stir until fully combined.
Step 3
Brush three sheets of filo with the melted butter and stick them together end to end to make a long rectangle, lay another 3 sheets on top and brush with butter to thicken.
Step 4
Place half of your filling in a long sausage shape, the same length of your filo along the long edge of the pastry and roll, brushing with butter in between each roll. You should end up with a long sausage shaped, ricotta encased in filo. Repeat this process with the remaining filo sheets and filling so that you have two long pastry rolls. Line a large baking tray with baking paper.
Step 5
Lay each roll, butted up next to one another and brush all over in more melted butter. Bend into a ring to make a swirl. Pop in the oven for 35- 45 mins, turning halfway.
Step 6
Remove from the oven and use your pesto and cranberry to brush the top of each roll to create a red and green spiral effect. Sprinkle with sesame seeds and parsley and serve centre stage for the ultimate sharer.