A taste of the Mediterranean in a crispy, golden filo pastry crammed full of spinach, pine nuts and tofu with a creamy feta flavour and a hint of dill.
200g Cauldron Organic Original Tofu, drained and pressed for 20 minutes, cut into 1cm cubes
1 tbsp olive oil
1 onion, sliced
150g vegetarian Feta cheese
400g spinach, blanched and drained very well, blot with kitchen roll to remove any moisture
Pinch of nutmeg
2 tbsp parsley, chopped
1 tbsp fresh dill, chopped
Salt and black pepper to taste
1 Pack filo pastry
Black sesame seeds
Ingredients for the Greek Salad
2 tbsp lemon juice
2 tbsp olive oil
2 garlic cloves, crushed
4 leave’s romaine lettuce, finely shredded
5 cm piece of cucumber, de-seeded & finely diced
1 large tomato, de-seeded & finely diced
1 tbsp parsley, chopped
1 tbsp fresh mint leaves, chopped
2 tbsp Kalamata olives
½ green pepper, finely diced
1 tsp sumac
Salt & freshly ground black pepper to taste
Preheat the oven to 200°C/400°F/Gas Mark 6.
Heat the oil in a pan and gently fry the onions until softened, allow to cool for 15 minutes.
Blitz half of the tofu in a food processor with half of the spinach and the breadcrumbs.
In a large bowl mix the Feta, herbs, salt and pepper, cooked onions then carefully stir in the tofu ix and the remaining spinach.
Place a sheet of filo pastry flat on a clean work surface and spoon a 2cm wide line of filling along the edge of the sheet. Carefully roll the sheet to form a tube and then roll the tube to form a spiral. Brush with melted butter or spray with Low Cal Fry Lite. Place on a greased baking tray. Repeat until all of the filling has been used.
Bake in the centre of the oven for 15-20 minutes until golden brown.