Meet Miriam, daughter of our founders, Chris and Marina. Growing up in a Fillo Pastry producing family equipped Miriam with a unique set of skills and insight into cooking with Fillo Pastry. She has become renowned amongst her family and friends for her wonderful culinary creations. Miriam's Spanakopita Wreath is a wonderful example of her culinary creativity. It's a golden, crunchy delicious masterpiece and a wonderful celebratory dish that presents beautifully for any gathering.
Ingredients
1 packet Antoniou Fillo Pastry
1 onion, diced
1 leek, finely chopped
2 tbsp olive oil
1 bunch English spinach, roughly chopped
Pepper to taste
1 cup grated cheese (parmesan, halloumi or fetta)
Olive oil for brushing
Recipe tips
Filling options
Get creative with fillings for your Fillo wreath - use any combination of vegetables as long as you achieve the same filling consistency.
Step by step instructions
Watch how to assemble the Fillo Pastry wreath with these step by step instructions.
Method
Before you begin this Filo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature.
Preheat the oven to 180 degrees Celsius fan forced. Line a large baking tray with baking paper.
For the filling
Sautee the onion and leak in the two tablespoons of olive oil until softened. Add the spinach and cook until it has wilted and all the liquid has evaporated. Season with pepper and set aside in a bowl to cool. Add the grated cheese and combine well.
Assembling the wreath
Lay one sheet of Filo Pastry in front of you and brush with olive oil. Repeat with another two sheets of Fillo Pastry. Spread one sixth of the spinach mixture across the sheet. the mixture needs to be quite thinly spread so that it rolls easily.
Repeat this process another two times until you have a stack of 9 sheets of Fillo in total. With the long edge of the pastry facing you, roll the stack tightly to form a log. Brush the log with olive oil. Create a second log using this same process.
Using a sharp knife, cut each log in half lengthwise, ensuring you cut all the way through the pastry. You will have 4 lengths in total.
Place two lengths next to each other with their cut-side up. Twist the two halves together to form a plait. Transfer the plait to the baking tray and form a semi circle, ensuring the cut side is facing up.
Repeat with the remaining two lengths and transfer to the baking tray to form a wreath shape. Overlap the ends slightly to enclose the wreath (don’t worry if it’s not perfect, it’s supposed to be rustic).
Brush the wreath liberally with olive oil. Bake the wreath for 30 minutes or until golden and crisp.
Serve warm.
Watch this video to learn how to make a spanakopita wreath