Caramelised Shallot & Squash Filo Swirl
Total Time
1 hour and 25 minutes
Prep Time
0 seconds
Cook Time
1 hour and 25 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 6 shallots
- 1 medium butternut squash
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 bag spinach
- ¼ teaspoon dried red chilli flakes
- 2 tablespoons chopped rosemary
- pinch of sea salt
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Preparation
Step 1
Preheat the oven to 180°C fan / 400°F. Put the shallots, squash and garlic in a large baking tray, drizzle over the oil and a sprinkle of salt. Mix together so everything is coated and bake for 35 minutes until the squash is just soft. Remove from the oven, add the spinach, then return to the oven and cook for 2 minutes until the spinach has wilted. Add the chilli flakes and rosemary and stir everything together. Transfer to a bowl to cool down completely.
Step 2
Meanwhile, grease a 20cm / 8″ round cake tin with oil and line the base with baking parchment.
Step 3
Lay 1 rectangular sheet of filo pastry on a clean work surface, brush lightly all over with oil. Place another filo sheet on top, brushing again with a little more oil. Spoon a ⅓ of the filling mixture in a line along 1 long edge of the pastry, brush the remaining pastry with oil, then roll up into a log shape.
Step 4
Repeat twice more (leaving 1 remaining sheet of filo) to create 3 logs. Wind 1 of the filo logs into a coil, then coil the 2nd and 3rd logs around the previous to create 1 large spiral shape. Brush the remaining sheet of filo with oil, slice in ½ and wrap each piece over the 2 joins of the spiral to secure.
Step 5
Place the spiral snugly in the cake tin. Sprinkle with nigella seeds and a pinch of flaky sea salt and bake at 180°C fan / 400°F for 40 minutes until golden brown.
Step 6
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