Always check the labels of the products you use.
Method
- 1
Filling. Soften the onion in the oil over medium heat 5 min, add the spinach and pepper and stir 2-3 min until no moisture is left; cool 10 min, then fold in the feta.
- 2
Glaze. Whisk the oil, egg and milk together. Heat the oven to 200 °C (180 °C fan) and line the tray.
- 3
Strips. Keep the filo under the damp towel. Lay two sheets side by side with the short edges overlapping by 2 cm, brush lightly with glaze, and repeat twice more to make a three-layer strip; make four strips in all.
- 4
Roll. Spread a quarter of the filling along one long edge of a strip and roll it up loosely into a thin log.
- 5
Coil. Curl the first log into a snail in the middle of the tray, then attach each further log to the end so they make one large spiral.
- 6
Bake. Brush all over with the remaining glaze and bake 25-30 min until deep golden and crisp; the centre should reach 71 °C.
- 7
Serve. Rest 10 min, then cut into wedges.
Storage
Keep covered in the fridge for up to 2 days; reheat at 180 °C for 10 min to re-crisp. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 1.9 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 135 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- frying pan
- 2 bowls
- whisk
- pastry brush
- baking tray
- baking paper
- damp tea towel
- food thermometer
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 424 kcal |
| Protein | 11.5 g |
| Carbohydrate | 44.8 g |
| of which sugars | 2.6 g |
| of which free sugars | 0 g |
| Fat | 22.1 g |
| of which saturates | 6.6 g |
| Fibre | 2.9 g |
| Salt | 1.57 g |
Protein per 100 kcal
2.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
