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This is vegan Spinach Filo Pastry – Delicious

This vegan spinach filo pastry is high in protein, great for breakfast or as a savoury snack. Let me know if you try it!

Vegan Spinach Filo Pastry

  • Servings: 4
  • Difficulty: easy
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Ingredients

    For the Spinach Filo Pastry
  • 1 packet filo pastry
  • olive oil for frying
  • 3 spring onions, chopped
  • 100g firm tofu
  • 1 bag of spinach
  • 1 tin of chickpeas, drained
  • 1 tbsp of baharat
  • salt and pepper to taste
  • 1 packet of parsley (25g), chopped, stems and all
  • nigella seeds for topping

Directions

  1. Preheat the oven to 180ºC.
  2. Heat some olive oil in a frying pan and cook the spring onions for 2-3 mins. Then crumble the tofu into the pan and cook for a further 3-4 mins.
  3. Add the spinach which will wilt, then add the chickpeas and press these down with the back of a ladle or spoon, to slightly mash them. Add the baharat and salt & pepper and stir well.
  4. Remove from the heat and once cooled slightly, stir in the chopped parsley.
  5. Line a baking tray with greaseproof paper and cover with a layer of olive oil.
  6. Put a double layer of filo (2 sheets) onto a flat surface, add some of the mixture horizontally along the long edge of the double filo sheets, then fold the filo around the mixture creating a long cigar shape. Make sure to use 2 filo sheets to wrap this so that they don’t rip.
  7. Repeat this to make more cigar shaped filled filos. You should have enough for 4-5 ‘cigars’.
  8. Starting in the middle of the baking tray, snail the long filo sheets around each other towards the outer part of the tray to create a circular shape.
  9. Baste the filo with olive oil and sprinkle the top with nigella seeds, and cook in the oven for 30-40 mins until golden brown.
  10. TIP: if you don’t have baharat, you could make up your own spice blend using some of all of its ingredients. A typical baharat mixture includes: ground black pepper, paprika, coriander, nutmeg, cinnamon, cardamom, cumin, and cloves.


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