Description
This Sticky Tamarind Tomato & Spinach Whirl is a vibrant and flavorful savory pastry dish combining sweet and tangy roasted tamarind tomatoes with wilted spinach, tangy feta, and aromatic herbs, all wrapped in crispy golden filo pastry. Perfect as a striking centerpiece or a hearty snack, it balances tartness, smoky paprika, and a subtle chili kick for a truly memorable meal.
Ingredients
Scale
Tomato Mixture
- 300g cherry tomatoes, halved
- 4 small garlic cloves, sliced
- 2 tbsp extra virgin olive oil (divided)
- 4 tbsp tamarind paste
- 1 tsp sugar
- Salt and freshly ground black pepper, to taste
Vegetables & Filling
- 1 leek, halved and finely sliced
- 5 spring onions, finely sliced
- 300g spinach, wilted, excess water squeezed out and roughly chopped
- 400g feta, crumbled
- 3 large eggs, beaten
- 2 tbsp finely chopped coriander leaves, plus a few extra to serve
- 1 tbsp smoked paprika
- Salt and freshly ground black pepper, to taste
Filo & Baking
- 6 filo pastry sheets
- 100g unsalted butter, melted
- 1 tsp chilli flakes
Instructions
- Roast the tomatoes: Preheat the oven to 160C/140C fan/gas mark 3. In a bowl, mix halved cherry tomatoes, sliced garlic, 1 tbsp olive oil, tamarind paste, sugar, and seasoning. Spread onto a baking tray and roast for 25-30 minutes until sticky and caramelized. Allow to cool slightly.
- Prepare the vegetable filling: Heat the remaining 1 tbsp olive oil in a large frying pan over medium heat. Add the finely sliced leek and spring onions, stirring occasionally until softened, about 10 minutes. Remove from heat and let cool completely.
- Combine the filling ingredients: In a large bowl, combine the cooled leeks and spring onions with wilted spinach, crumbled feta, roasted tamarind tomatoes, beaten eggs, chopped coriander, smoked paprika, and seasoning. Mix thoroughly to incorporate all ingredients evenly.
- Prepare the filo pastry: Increase oven temperature to 200C/180C fan/gas mark 6. Place one sheet of filo on a clean surface, brush with melted butter, then layer another sheet on top and brush it with butter as well. Keep remaining filo sheets covered with a damp tea towel to prevent drying.
- Form the rolls: Spoon a third of the filling along the long edge of the filo rectangle and carefully roll into a long tube. Repeat this process for the remaining two thirds of the filling and filo sheets to form three rolls in total.
- Shape the whirl: Place a round pie dish or ovenproof pan on the work surface. Coil each filo roll from the outside edge inward, spiraling them into a large whirl within the dish. Don’t worry if the filo cracks; any gaps can be patched with additional buttered filo layers.
- Bake the whirl: Brush the entire filo spiral generously with melted butter, then sprinkle with chilli flakes. Bake in the preheated oven for 50-60 minutes until the filo is deep golden brown and crisp.
- Serve: Remove from oven, scatter with the reserved coriander leaves, slice, and serve warm.
Notes
- Make sure to keep the filo pastry covered with a damp towel at all times to prevent it from drying out and becoming brittle during preparation.
- Wilt the spinach beforehand either by steaming or sautéing lightly; then squeeze out excess moisture to avoid soggy pastry.
- You can adjust the amount of chilli flakes to suit your heat preference or omit if sensitive to spice.
- This dish is best eaten fresh from the oven but can be reheated gently in the oven to restore crispiness.
- Tamarind paste is key to achieving the signature tangy-sweet flavor; substitute with a mix of lemon juice and brown sugar only if absolutely necessary.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Keywords: tamarind, spinach, feta, filo pastry, tamarind tomato recipe, savory pastry, Mediterranean, vegetarian, baked whirl, smoky paprika
