Ingredients
Serves 4
6 sheets Antoniou Fillo Pastry
6 dates, pits removed
100g goat’s cheese
1 cup blanched spinach, drained
Olive oil for brushing fillo
2 cups rocket leaves
2 pears, sliced thinly
½ tbsp extra virgin olive oil
1 lemon
Salt & pepper
Method
Before you begin this Filo Pastry recipe, take your Fillo Pastry out of the fridge to bring it up to room temperature.
Preheat the oven to 200C fan forced..
Prepare the filling
To prepare the dates, stew in boiling water for 10 minutes to soften, this will make them easier to work with. Remove from the water and roughly chop.
Ensure the spinach is dry by squeezing it out and place in a bowl. Place the goat’s cheese in the bowl with the spinach and mix through to combine, then add the dates and some cracked pepper.
Assembling the roll
Brush one sheet of Fillo Pastry with olive oil, then layer another on top of it. Brush that with olive oil and continue layering with the remaining Fillo Pastry sheets.
Add the spinach mixture along the length of the Pastry, and gently fold over to resemble a roll. Brush the top with olive oil and bake in the oven for 20 minutes, or until golden brown.
To make the salad
Toss the rocket and pears in a bowl. Add the juice of a lemon, cracked pepper and salt with a drizzle of olive oil.
Serve on the side of the Pastry roll.
Recipe by Preeya Alexander for Good Chef Bad Chef.