Spinach and Feta Filo Pastry
- Gluten free & vegan
200g vegan feta cheese
Pine nuts or cashew nuts
Rice paper wrappers
100g dairy-free margarine, melted
Wash the spinach. If using large spinach leaves, strip from the stalk.
Heat a large saucepan, add a drop of water to the pan and half of the spinach. Put the lid on and cook until just wilted.Pour the spinach into a bowl of cold water to cool as quickly as possible. Repeat with the rest of the spinach.
When cold, drain and squeeze out as much water as possible and place into a large bowl.
Heat a frying pan and lightly toast the pine nut, put to one side to cool.
Break up the vegan feta and mix into the spinach with the pine nuts. Season well.
Grease a 1 inch deep 12 x 8 inch baking tin and line with greaseproof paper.
Dip five pancakes into cold water and lay on a clean tea towel.
Place two of the soaked pancakes onto the baking tray slightly overlapping.
Brush with melted dairy-free margarine, lay another pancake in the centre over the join of the first two pancakes.
Brush with the margarine, lay two more pancakes over the first two and brush with margarine.
Cover with half of the spinach and feta mixture.
Dip two more pancakes in the water and lay on the tea towel.
Place on top of the feta mixture and brush with margarine.
Top with the remaining spinach and feta mixture.
Dip three more pancakes into the water and lay on the tea towel.
Lay two pancakes on top of the spinach and feta, brush with melted margarine, lay the last pancake on top, brush with margarine and cut into portions.
Optional – sprinkle sesame seeds over the top.
Bake at 200°c / 180°c fan oven / 400°f / gas mark 6 for 25 minutes.
Best served hot.
Alternative filling: Tomato and spinach Filling
Finely chop half a small onion. Sweat in oil until soft. Stir in a clove of garlic, crushed. Add a tin of chopped tomatoes and cook until the juice has evaporated. Season.
Stir in the cooked spinach. If using baby spinach, stir in uncooked.
Layer the pancakes and tomato mixture and cook as above.