This filo pastry roll is a delightful medley of colourful vegetables such as spinach, butternut squash, and red peppers, which contrast beautifully with the creamy, crumbled white feta cheese. Serve it sliced, warm or cold, for a visually striking and delicious dish.
Serves 8
400g butternut squash, peeled and cubed
2 tbsp rapeseed oil
8 sprigs of fresh thyme
200g baby leaf spinach
15g butter, melted
4 sheets filo pastry, measuring 40 x 27cms
2 roasted red peppers, from a jar, cut into strips
200g feta cheese, crumbled
Salt and black pepper, as needed
Preparation Time: 20 minutes. Cooking Time: 55 minutes.
1. Line an AGA Half Size Anodised Baking Tray with Bake-O-Glide
2. Toss the prepared butternut squash in the rapeseed oil and tip onto the prepared tin, add the sprigs of fresh thyme and season well with salt and black pepper.
3. Place the tray in the oven. CAST OVEN: Slide the tray into the middle of the roasting oven or oven on R7 setting. FAN OVEN: preheated to R7/200°C/400°F. Cook for about 25 minutes until just soft – stir the butternut squash cubes halfway through cooking.
4. Strip the thyme leaves from their sprigs, discarding the woody parts, and stir into the roasted squash. Leave to cool.
5. Meanwhile, wilt the spinach leaves in a colander by pouring a kettle of boiling water over them, then refresh by pouring over cold water. Drain well and pat dry with kitchen paper.
6. Mix the melted butter and rapeseed oil together. Take one sheet of filo pastry and lay it on a board, brush it all over with the butter and rapeseed oil. Lay another sheet of filo on top and brush again. Repeat with the other sheets of filo pastry.
7. Spread the spinach leaves evenly over the filo pastry, then add the squash cubes, red pepper strips and crumbled feta cheese. Season well.
8. Fold over the two short sides – so the filling does not fall out of each end! Roll up the strudel from the long side and place on a Bake-O-Glide lined Half Size Hard Anodised Baking Tray
9. Brush the top and sides with the remaining butter and oil. Grind black pepper and salt over the strudel.
10. Place in the oven. CAST OVEN: on the oven grid shelf placed on the floor of the roasting oven or oven on R7 setting. FAN OVEN: preheated to R7/200°C/400°F. Cook for 25-30 minutes or until browned – turn the baking tray after 20 minutes, if needed, for even browning.
Serve with a salad or warm with garlic mushrooms and green vegetables.
Tips:
• Filo pastry can dry out surprisingly quickly so keep it covered with a damp, clean tea towel
• Any leftover sheets of filo can be used to make samosas, or as a topping for a fish, meat or fruit pie.
