In this recipe – and for supper tonight – all the lovely greens are from my weekly Goodery veg box
One packet of filo pastry
Shallots
Leeks
Garlic
Chard
Spinach
Sprouting broccoli
Parsley
Dill
Dried chilli flakes
Frozen peas
Full fat goat’s cheese or Vegan feta
Olive oil
Chop onions, garlic, slice leeks and gently sweat them in some olive oil with a few chilli flakes until they are soft.
Wash the spinach and drain it well, then add to the pan with no additional water. Cut the broccoli lengthways down the stem and then across so the sprouting loveliness is not too chunky. Steam separately or if really small, in the same pan. Clamp on the lid and sweat away (the veg that is!) for five minutes. Add a handful of frozen peas. The idea is that everything is cooked, but not overcooked. Texture helps. Allow this mixture to cool completely, then season with a little brown miso mixed into about 10ml hot water – or you can use salt. Then grind in some pepper. Mix it all carefully then crumble in the goat’s cheese (hard, not soft) or the vegan feta. Or you could use non vegan feta if you prefer. Then add the chopped dill and parsley. Check the seasoning, then allow to cool.
Clear your work surface! Take the filo out of the packet and lay four or five sheets lengthways along the worktop, overlapping by about 2.5cm at the joins and using a little melted butter or oil to help stick them together. Brush these sheets with melted butter or olive oil and then add a second layer of filo. Repeat once more. Work quickly because the pastry dries out very quickly.
Now, first checking that your vegetable mix is cold, spoon the mix onto the pastry, making a long line about 5-7.5cm wide (depending on how much mixture you have) and starting about 5cm from the long edge (like you’re making sausage rolls)! Then add crumbled feta or goat’s cheese (or cream cheese, or chopped halloumi). Fold the bottom edge of the pastry over the vegetables and then gently roll the pastry from the bottom until you reach the top edge. Secure this edge with a little oil and roll the ‘sausage’ over again until the seam is on the bottom.
Prepare a shallow pan or a dish by lightly oiling it and then adding a tablespoon of coarse semolina or polenta and spread around the bottom and the sides of the dish. (You could also use ground almonds or finely chopped walnuts for this). Starting at one end of your ‘sausage’ coil it inwards, keeping it taut, until you have a Catherine Wheel. Use a cake lifter to lift it and place into the prepared pan or dish. The idea is that it just fits, to keep it together. Brush with egg, butter or oil.
Bake in an oven at 180C for about 25 minutes until golden and crispy. Sprinkle with dill and chives. Eat!
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