Mediterranean Scrolls

Now that lockdown is slowly relaxing and picnics are the activity du jour, I felt the need to make something delicious and portable for a reunion with my in laws. Unfortunately, the crappy weather had other plans, but I’d already made these scrummy scrolls, so in the interest of looking for silver linings, at least I can say dinner was delicious and super easy tonight!

I adapted this recipe from Jamie Oliver’s Veg, making just a few substitutions. Miss 10 doesn’t love olives, so I substituted semi dried tomatoes, forgot the couscous (accidentally but we didn’t miss it), upped the artichokes a bit because I love them but so rarely eat them, and failed the spiraled snake shape so did a crescent. And it was gooooooood. The look, smell, taste, smug satisfaction of a vegetarian dinner… it was all awesome.

All in all, it comes to a very respectable 350 calories a serve, and while a salad on the side goes very nicely, it stands on its own just as well. Perfect for lunch, premade for a quick dinner, or – should the stars ever align – a great picnic option.

Ingredients

1 brown onion, diced

2 cloves garlic, minced

1 tbs olive oil

50g sundried tomatoes, roughly chopped

500g baby spinach

200g jar baby artichoke hearts, drained

250g red peppers in brine

Salt and pepper to taste.

6 sheets filo pastry + 1 sheet for repairs

Spray oil or 1 tsp olive oil.

100g Greek feta

2 eggs, beaten

1 egg, beaten separately for egg wash.

Method

  1. Preheat oven to 180°C and position the shelf low in the oven.
  2. Heat oil in a large, deep frypan over medium heat. Add onions, and cook for 3 minutes until softened. Add the tomatoes, spinach, artichokes and peppers, and cook down for 5-8 minutes, until the spinach has wilted. Season to taste (I like a lot of pepper in this) and allow to cool for 10 minutes.
  3. Meanwhile, lay three sheets of filo pastry, slightly overlapping, on a very clean, large surface,. You may need to stick the sheets together with a little (very little!) water. Spray or brush lightly with oil, then place another three sheets over the top to create a double layer.
  4. Once the vegetable mixture has cooled, crumble in the feta and add the two beaten eggs. Stir gently to combine well.
  5. Spoon the mixture evenly along the long edge of the pastry. Roll it gently into a log. If it tears a little, use your spare sheet to patch it, sticking it to the roll with a little water.
  6. Bring into a crescent or spiral shape and gently place on an oiled baking sheet or silicone mat. I use a silicone mat, but you might want a tray or something firm when transporting to the oven, for support.
  7. Brush gently with egg wash, taking care not to tear the pastry.
  8. Bake for 50 minutes. Allow to cool for 10 minutes before cutting.
  1. Heat oil in a large, deep frypan over medium heat. Add onions, and cook for 3 minutes until softened. Add the tomatoes, spinach, artichokes and peppers, and cook down for 5-8 minutes, until the spinach has wilted. Season to taste (I like a lot of pepper in this) and allow to cool for 10 minutes.
  2. Meanwhile, lay three sheets of filo pastry, slightly overlapping, on a very clean, large surface,. You may need to stick the sheets together with a little (very little!) water. Spray or brush lightly with oil, then place another three sheets over the top to create a double layer.
  3. Once the vegetable mixture has cooled, crumble in the feta and add the two beaten eggs. Stir gently to combine well.
  4. Spoon the mixture evenly along the long edge of the pastry. Roll it gently into a log. If it tears a little, use your spare sheet to patch it, sticking it to the roll with a little water.
  5. Bring into a crescent or spiral shape and gently place on a baking sheet or silicone mat. I use a silicone mat, but you might want a tray or something firm when transporting to the oven, for support.
  6. Brush gently with egg wash, taking care not to tear the pastry.
  7. Bake for 50 minutes on a lower shelf of the oven. Allow to cool for 10 minutes before cutting, for structural integrity. If you’re serving it cold, cutting it after it’s completely cool is the best option.

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