Spinach and Three Cheese Coils

Al Fresco Dining ? Here’s A Perfect Party Pastry!

Once every month, I post a recipe as part of the virtual lunch table known as #LetsLunch.

Anyone interested can join this monthly ‘lunch date’ at any time. I adore all the posts from the U.S but would really love to see more Aussies be a part of it! 

A topic is posted at the beginning of the month (everyone now takes it in turns) and all posts are made on the same day by this random but lovely group of food bloggers, writers and people who just love cooking from all around the world. Anyone can join at any time – just join us on twitter by searching and adding the hashtag #LetsLunch. 

So this month we are dining al fresco. It’s not quite al fresco weather here in Sydney but once this winter chill passes, we will all be back outdoors.

This is a quick and simple filo coil, stuffed with a delicious mixture of blanched spinach and three cheeses (yep – one is never enough!).

They are delicious straight out of the oven and equally good served at room temperature (although you will lose a little of that crisp filo crunch) which makes them perfect for outdoor eating, picnics and parties.

This recipes comes from the late Jack Sages and is published, alongside the stories of his Turkish heritage, in our second book The Feast Goes On

Check out the other LetsLuncher’s posts right here over the next few days – I will add them at the bottom of the post – they are always so wonderful!
MMCC2_prep shot spinach coils-2MMCC2_prep shot spinach coils-9MMCC2_spinach coil

 

Al Fresco Dining ? Here's A Perfect Party Pastry!
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A perfect do-ahead recipe for al fresco dining.
Servings
8
Servings
8
Ingredients
Servings:
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Ingredients
Servings:
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Instructions
  1. Take the filo pastry out of the fridge at least 2 hours before starting the recipe to minimise cracking when shaping the coils.
  2. Preheat oven to 200ºC. Line 2 baking trays.
  3. Wash the spinach, remove and discard the large stems and chop the leaves. Blanch in boiling water, then drain thoroughly. Leave to cool slightly, then squeeze out as much excess water as possible. The cooked spinach should weigh around 85 g (3 oz).
  4. Crumble the feta into a bowl, add the other cheeses, flour, eggs and spinach and mix well.
  5. Combine the melted butter and oil in a bowl. Place 1 sheet of the filo in front of you vertically on the bench top. Cover the remainding sheets with a damp cloth. Lightly brush the butter mixture over the pastry sheet, ensuring the entire surface is covered.
  6. Make a 4 cm (1 1/2 inch) fold at the short end of the sheet of pastry sheet, then spread a 2 cm (3/4 inch) thick layer of the spinach filling over this fold from left to right, leaving about 2 cm space at both ends. Fold both the long sides of the pastry inwards to prevent leakage, then roll the pastry up from the bottom to the top to make a cylinder. Wrap the cylinder into a coil shape and place on a prepared tray.
  7. Repeat the process with the remaining filling and filo sheets until you have 8 - 10 coils. Brush tops with beaten egg and sprinkle over the sesame seeds.
  8. Bake for 20 - 25 minutes until golden brown. Use a paper towel to remove any excess oil before serving. Serves 8 - 10.
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Lisa‘s Spinach & Three Cheese Coils at Monday Morning Cooking Club

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Sonja‘s Lamb, Dukkah, Kale & Feta Scrolls at Foodnutzz

 

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9 Comments

  1. Annabelle

    What a great idea! I love ordinary spinach pie, but this looks far better for eating with your hands.

  2. Khushi

    Hi,I try this recipe it’s wonderful but in the ingredients u didn’t mention how many eggs to add.but in instructions you said add eggs ,how many eggs could we add.i added 2 eggs ,it’s was perfect.
    But if you
    Can tell so it will be easier for every one.
    Thanx

    1. Lisa Goldberg

      Thanks so much for drawing this to our attention. OOPSS!!! It is 2 eggs and we will amend the recipe, thanks 🙂

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