FETA, MASCARPONE, SPINACH, CHARD & PARSLEY PASTRY SWIRL 

PREPARATION TIME: 10-15 MINUTES | COOKING TIME: 20 MINUTES | FEEDS: 4-6

INGREDIENTS:
500G SPINACH – HARD STEMS REMOVED, ROUGHLY CHOPPED, THOROUGHLY RINSED DRIED
1 LARGE BUNCH OF CHARD – ROUGHLY CHOPPED, THOROUGHLY RINSED
1 TBSP OF BUTTER
2 SPRING ONIONS – FINELY SLICED
LARGE HANDFUL OF PARSLEY – LEAVES ROUGHLY CHOPPED
200G FETA – CRUMBLED 3 TBSP OF MASCARPONE
GENEROUS SPRINKLE OF SEA SALT FLAKES
GENEROUS SPRINKLE OF WHITE PEPPER
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER
ZEST OF HALF A LEMON
1 PACK 350G LO PASTRY
SEVERAL GLUGS OF RAPE SEED OIL
1 EGG – WHISKED

PUT BOTH THE SPINACH AND CHARD INTO A LARGE FRYING PAN AND GENTLY COOK OVER A MEDIUM HEAT UNTIL THE LEAVES WILT | THIS SHOULD ONLY TAKE A COUPLE OF MINUTES | TRANSFER TO A CLEAN TEA TOWEL OR KITCHEN PAPER AND SQUEEZE OUT ANY EXCESS WATER BEFORE COMBINING ALL REMAINING INGREDIENTS SO THAT EVERYTHING IS EVENLY SEASONED AND THE MASCARPONE AND FETA IS MIXED THROUGHOUT THE LEAVES | ADD PLENTY OF SEASONING AND SET TO ONE SIDE

NOW LAY OUT TWO SHEETS OF FILO PASTRY LENGTHWAYS AND BRUSH WITH A LIGHT LAYER OF OIL BEFORE OVERLAPPING THEM SLIGHTLY | LAY ANOTHER TWO SHEETS ON TOP AND REPEAT THE PROCESS SO YOUR PASTRY IS THREE SHEETS THICK AND STUCK TOGETHER LENGTHWAYS | PLACE THE SPINACH AND FETA FILLING IN A LONG LINE LENGTHWAYS DOWN THE MIDDLE OF THE PASTRY THEN FOLD UP ONE SIDE OF THE PASTRY AND COAT WITH A LAYER OF WHISKED EGG | NEXT, FOLD OVER THE SIDE OF THE PASTRY, USING THE EGG WASH TO STICK THE LAYERS OF PASTRY TOGETHER SO YOU HAVE ONE LONG ROLL

TAKE YOUR BAKING DISH AND GREASE IT LIGHTLY | VERY GENTLY ROLL UP YOUR PASTRY SO IT’S IN A SPIRAL | IF ANY BITS BREAK OR CRACK YOU CAN SIMPLY PATCH UP WITH LEFTOVER PASTRY | ADD A LIGHT SPRINKLE OF SEA SALT FLAKES AND BLACK PEPPER AND BAKE FOR 10-15 MINUTES ON 190 DEGREES CELSIUS OR UNTIL GOLDEN