Suitable for vegetarians, this gorgeous filo pie is made with spinach, feta cheese and our delicious Extra Virgin Avocado Oil. Full instructions here:
For the filling 1 small butternut squash, cubed and boiled 3 eggs 1 block firm tofu 1 packet baby spinach leaves, washed 1 block feta cheese A handful basil A handful parsley 1 onion, finely diced 2 cloves garlic, minced 1 lemon, zest ½ teaspoon nutmeg Salt Black pepper For the pastry 1 egg Extra Virgin Avocado Oil for brushing the filo 6 Filo pastry sheets, thawed if frozen Pinenuts Sunflower seeds A drizzle liquid honey
Preheat the oven to 200°C / 390°F. grease a flat baking tray.
Heat some avocado oil in a frying pan over medium high heat. Fry the onion and garlic until soft. Transfer to a food processor.
Add the lemon zest, spinach, basil, parsley, nutmeg, tofu, cooked butternut squash, feta cheese, eggs and season. Blitz all of the filling ingredients until roughly smooth.
Lay a sheet of filo on a clean bench and brush top with extra virgin avocado oil. Top with another sheet of pastry and repeat this process until you have at least 6 layers.
Spoon filling along the edge of the width of pastry. Roll up like a sausage roll. Brush with egg wash.
Fold the roll into a spiral and place in the middle of tray. Continue with the next filo roll, adding it to the tin until the tin is full.
Brush the whole spiral with egg wash and sprinkle with pinenuts and sunflower seeds.
Bake in the oven for 25-35 minutes until crispy and golden.
Serve straight out from the oven with a drizzle of liquid honey.