Perfect to serve as a starter when the guest arrive for Christmas lunch.
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Filo spinach, cranberry and haloumi wreath
- canola/olive oil, to grease
- 500g chopped spinach
- 100g dried cranberries + extra, to garnish
- 150g feta cheese, crumbled
- 150g haloumi cheese, cubed
- 2 tsp sumac
- handful finely chopped fresh basil + extra, to garnish
- handful finely chopped flat-leaf parsley
- salt and freshly ground black pepper, to taste
- 6 sheets store-bought filo pastry
- 100g salted butter, melted
- pinch salt flakes
- pinch sumac
Preheat the oven to 180˚C. Grease a large baking sheet with canola/olive oil. Set aside until needed.
Place the spinach in a large pan and saute over high heat until cooked, about 2 – 4 minutes. Remove from heat and set aside to cool slightly before squeezing out the excess liquid withyour hands.
Combine the cooked spinach, dried cranberries, feta cheese, haloumi, sumac, chopped fresh herbs and seasoning in a large bowl. Mix until well combined. Set aside.
Working on a clean surface, arrange 3 sheets of filo pastry next to each other, overlapping the shorter sides to create a long rectangle. Brush the sheets with the melted butter and place the 3 remaining sheets of pastry on top. Brush with the melted butter once more.
Spoon the spinach mixture along the edge of the filo that is closest to you. Carefully roll the pastry over the filling into a sausage shape. Brush the roll with the melted butter as you go.
Transfer the pastry to the prepared baking sheet. Bring the two ends of the sausage together to form a circle, pinching the pastry together to keep the form in place. Brush once more with the melted butter. Sprinkle with the salt flakes and sumac, and bake in the preheated oven until golden brown, about 30 – 40 minutes. Remove from oven and garnish with the dried cranberries and fresh basil leaves. Serve warm.