Spanakopita Inspired Filo Cigars
with Rocket Salad and Chips
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
110 grams
Mature Cheddar Cheese
(Contains Milk)
50 grams
Greek Style Salad Cheese
(Contains Milk)
150 grams
Baby Spinach
37 grams
Red Pepper Chilli Jelly
25 grams
Sun-Dried Tomato Paste
4 unit(s)
Filo Pastry Sheets
(Contains Cereals containing gluten, Soya)
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
40 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
2 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, boil a full kettle.
Grate the Cheddar cheese. Crumble the Greek style salad cheese and add both to a medium bowl.
Pop the spinach into a colander in your sink. Pour over the boiling water from your kettle until wilted and piping hot. Once wilted, squeeze out all of the excess water from the spinach with the back of a spoon.
Stir the spinach, red pepper chilli jelly and sun-dried tomato paste into the cheese. Mix well until combined, then season with pepper.
Unroll the filo sheets (see ingredients for amount, 2 per person) and fold each sheet in half widthways to create a rectangle.
Spoon the mixture along one end of each rectangle, leaving a 2cm border around the bottom 3 edges.
Neatly fold both lengthway sides over the filling, then tightly roll them up like a cigar to enclose the filling.
Transfer the cigars, seam side down onto a lined, large baking tray.
Brush with a little oil, sprinkle over the sesame seeds, then bake on the top shelf until golden brown, 10-15 mins.
Whilst the cigars bake, in a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Just before everything's ready, toss the rocket through the dressing.
Share the spanakopita inspired filo cigars between your plates.
Serve the rocket salad and chips alongside with mayo for dipping (see pantry for amount).
Finish by drizzling honey (see pantry for amount) over the cigars.
Enjoy!
