Dessertsdeliciouslyella
Caramelised Shallot & Squash Filo Swirl
Comforting, sweet and spicy, this filo swirl looks amazing on the table. It’s packed with flavour and colour with the shallots, squash and spinach combined with warming chilli flakes and fresh rosemary. It takes a bit of time, but it’s well worth it.
👥 4 Servings⏱️ Prep & Cook: 1h 25m🔥 Cook: 1h 25m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 400°F. Put the shallots, squash and garlic in a large baking tray, drizzle over the oil and a sprinkle of salt. Mix together so everything is coated and bake for ⏱️ 35 minutes until the squash is just soft. Remove from the oven, add the spinach, then return to the oven and cook for ⏱️ 2 minutes until the spinach has wilted. Add the chilli flakes and rosemary and stir everything together. Transfer to a bowl to cool down completely.
garlic2 clovesspinach1 bagchopped rosemary2 tablespoons
2
Meanwhile, grease a 20cm / 8″ round cake tin with oil and line the base with baking parchment.
3
Lay 1 rectangular sheet of filo pastry on a clean work surface, brush lightly all over with oil. Place another filo sheet on top, brushing again with a little more oil. Spoon a ⅓ of the filling mixture in a line along 1 long edge of the pastry, brush the remaining pastry with oil, then roll up into a log shape.
4
Repeat twice more (leaving 1 remaining sheet of filo) to create 3 logs. Wind 1 of the filo logs into a coil, then coil the 2nd and 3rd logs around the previous to create 1 large spiral shape. Brush the remaining sheet of filo with oil, slice in ½ and wrap each piece over the 2 joins of the spiral to secure.
5
Place the spiral snugly in the cake tin. Sprinkle with nigella seeds and a pinch of flaky sea salt and bake at 180°C fan / 400°F for ⏱️ 40 minutes until golden brown.
sea salt1 pinch
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