Ingredients
Serves 8
1 packet Antoniou Fillo Pastry
750g spinach, washed, blanched and chopped
50ml extra virgin olive oil
2 brown onions, finely diced
3-4 garlic cloves, minced
½ tsp chilli flakes
1 lemon, zest only
Salt & pepper
Bunch dill
Bunch chives
Bunch parsley
2 spring onions
6 eggs, whisked
400g feta
1 block halloumi, grated
200g butter, melted
1 tbsp black and white sesame seeds
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 200°C.
Prepare the filling
Steam spinach in a large pot with 1 cup of water, place the lid on and allow it to steam for a few minutes or until wilted. Take the lid off and give it a good stir every minute or so. Drain the spinach, squeeze out any excess liquid and roughly chop it.
In a large frying pan, saute the onion and garlic in olive oil until soft. Set aside to cool.
In a large bowl combine the eggs, spinach, cooled onion and garlic, salt, pepper, herbs, lemon zest, chilli flakes, spring onion, feta and halloumi. Use a spoon or your hands to combine and bring the ingredients together.
To assemble the bundt cake
Spread out 6 sheets of Filo Pastry on a clean surface, brush with butter. Layer another 6 sheets on top and brush with butter, repeat until all Fillo sheets have been used (reserve one for the base). Sprinkle the filling over the Pastry. Roll it up into a large log, not too tightly. Brush melted butter over the top of the log.
Brush a bundt cake tin with butter and sprinkle with the sesame seeds. Add the Pastry and roll around to layer the Pastry into a snail shape in the tin. Brush the last sheet of Fillo with butter and place around the pastry in the tin to form the base. Bake in the oven for 30 minutes or until golden brown.
Recipe by Adrian Richardson for Good Chef Bad Chef.