Spinach, cranberry & olive stuffing filo swirl
This is a recipe I created back in 2021 when we did our very first Roast Dinner Evening at Wild Root. Its thats time of year again and this year we have opted to just release one date for our roast dinner evenings!
I am so happy that it sold out in just 48 hours. It really filled my heart with joy that in this tough financial time, so many people are still happy to prioritise eating good quality healthy food and still love what we are doing at Wild Root 3.5 years later!
If you didn’t manage to book onto our Roast Dinner Evening, don’t worry, why not make this delicious spinach, cranberry & olive stuffing filo swirl at home?
It’s super simple to make at home and the filling can even be made weeks in advanced and frozen and thawed on the big day to simple assemble and bake in the oven.
I am likely to be making this one myself for Christmas day this year as its so quick to throw together but its also a crowd pleaser and with the punchy notes from the kalamata olives, it really holds its own when paired with so many competing flavours on a Christmas table.
I can’t wait to share with you my next few recipes that go so well with this swirl. Make sure you’re signed up to our news letter to be the first to know about our creamy cashew cauliflower cheese with herby crumb or our bramley and maple braised red cabbage!
Spinach, cranberry & olive stuffing filo swirl
Serves 6
Ingredients:
for the filling:
1 tbsp olive oil
1 onion, diced
4 garlic clove, crushed
10g fresh sage, finely chopped
2 springs rosemary, finely chopped
400g fresh spinach
1/4 cup kalamata olives, chopped
1/4 cup dried cranberries
1 cup nuts, finely chopped (we used pecans and almonds)
2 tbsp tamari
to assemble:
6 sheets of filo pastry
1 tbsp soy milk
1 tbsp maple syrup
2 tbsp finely chopped nuts to garnish
Method:
Start by making the filling. Heat a large saute pan (with lid) on a medium heat and add 1 tbsp of olive oil followed by the diced onions and saute for 5 minutes until translucent and soft.
Next add the crushed garlic and saute for a further 3 minutes until adding sage and rosemary and fry off until fragrant.
Next add the spinach, pour over about 1/4 cup of water and clamp on the lid to allow the spinach to wilt down. Remove the lid once you can see the spinach has shrunk and stir.
Now add chopped kalamata olives, cranberries, chopped nuts (save 2 tbsp of chopped nuts for garnish) and stir.
Season with tamari and taste. Add more if you desire.
Allow to simmer for a few minutes until all the liquid has evaporated, as a soggy stuffing mix will lead to a soggy tart!
Pop the stuffing mix into a container and allow to cool until able to handle or even better, overnight in the fridge. At this stage you could even freeze this mixture and thaw nearer to Christmas!
Preheat your oven to 180 degrees.
Grease a 25cm tart tin
Lay your filo pastry onto a chopping board with the longest edge against your body. Spoon 1/6 of the stuffing mixture along the longest side of the pastry about 3cm thick, along the entire long side. (see images above)
Roll the pastry away from you, forming a long roll shape. Repeat this process 6 times until you have 6 long rolls of pastry.
Place the rolls into the greased tart tin, starting at the outside edge and spiralling inwards towards the centre.
Once all 6 rolls are in place, mix your glaze in a small dish. 1tbsp maple syrup to 1tbsp soy milk.
Brush the glaze over the filo pastry swirl until fully covered and then sprinkle with remaining chopped nuts.
Pop in the oven for 40 minutes until golden broken, crispy and fragrant.
Allow to cool for a few minutes before cutting into 6 and serving.