Spinach, olive & feta filling, lettuce & blood orange salad bites. As well as spinach in this dish, it’s really nice to use different greens, such as chard, dandelions, stinging nettles, watercress or rocket, soft herbs or even edible flowers.
1 HOUR 45 MINUTES PLUS COOLING
4 cloves of garlic
10 black olives (stone in)
1 bunch of fresh oregano (30g)
500g baby spinach
1 x 250g jar of roasted red peppers in brine
1/2 x 280g jar of artichoke hearts
2 tablespoons couscous
6 sheets of filo pastry
100g feta cheese
2 large free-range eggs
3 baby gems
3 regular or blood oranges
1. Peel and finely slice the onion and garlic, then place in a large casserole pan over a medium heat with 2 tablespoons of oil. Destone and tear in the olives and pick in the oregano leaves, then fry for 5 minutes, stirring regularly. Add the spinach and tear in the peppers and artichokes, then fry for a further 10 minutes or until all of the juices have cooked away. Season to taste with sea salt and black pepper, then stir in the couscous and leave aside to cool.
2. Preheat the oven to 190C/375F/gas 5. Lay out 3 sheets of filo side by side on an oiled work surface, overlapping each one and brushing between the overlaps with water to create one long sheet, then rub lightly all over with oil. Lay the remaining sheets on top in the same way to create a double layer. Crumble the feta into the spinach mixture, beat and mix in the eggs, then spoon evenly along the bottom edge. Roll up into a long snake (be confident and don’t worry about cracks and tears – it cooks into a beautiful thing), then slowly and loosely wind up like a Catherine wheel. Quickly and carefully slide on to a lightly oiled baking tray and bake at the bottom of the oven for 50 minutes or until golden and crisp.
3. Trim and click apart the lettuce leaves, peel and segment the oranges, then buddy up and serve alongside the filo bake. Bloomin’ delicious!
NUTRITION PER SERVING
388 kcal; 17.9g fat (4.5g saturated); 14g protein; 44g carbs; 13.4g sugars; 2.1g salt; 6.2g fibre
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