Filo-Sophy

Photo © Rob Jones

Trying to use up what I have in the fridge at the moment in preparation for heading north.

A lot of Greek ingredients lingering around at the moment after my recent trip to Corfu. Plus I am reading Lawrence Durrell’s ‘Prospero’s Cell’ which is keeping the memory alive.

A pleasing juxtaposition of ingredients suggested a Spinach, Feta and Filo pastry combo of some sort.

So many Greek flavours are incorporated into this dish.

Onion and garlic fried off and augmented with spinach - the blocky kind you find in the freezer section at the supermarket.

Fought with the filo pastry for a while … I know they keep saying remember to keep it moist, but it still fights back.

A layer of filo, paste with olive oil, another layer of filo, paste with olive oil - and here sprinkle in some pine nuts, then a final layer of filo. Rather than make parcels, I chose the Swiss Roll approach. Made a long sausage of the filling, about two inches from the edge of the filo, and sprinkled generously with crumbled feta cheese. Roll up, and cut into segments.

Into the air fryer, stacked on their ends, and sprayed with olive oil.

When suitably browned and the feta is melted, allow to cool a little and serve with a Greek Salad.

I had some filo left over so crushed some walnuts, and mixed them with clear honey. Proceed as above using the Swiss Roll technique. Serve with Greek Yoghurt.

Oh dear … I’ve made rather a lot. Never mind.

Ridiculously comforting on a cold (ruddy cold) June day in Cornwall.

R.