Home
Recipes
Sticky tamarind tomato & spinach whirl

One sticky tamarind tomato & spinach whirl

Sticky tamarind tomato & spinach whirl

Name: Sticky tamarind tomato & spinach whirl
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 8
Ingredients: 300g cherry tomatoes halved; 4 small garlic cloves sliced; 2 tbsp extra virgin olive oil; 4 tbsp tamarind paste; 1 tsp sugar; 1 leek halved and finely sliced; 5 spring onions finely sliced; 300g spinach wilted, excess water squeezed out and roughly chopped; 400g feta crumbled; 3 large eggs beaten; 2 tbsp finely chopped coriander leaves plus a few leaves to serve; 1 tbsp smoked paprika; 6 filo pastry sheets; 100g unsalted butter melted; 1 tsp chilli flakes

Shivi Ramoutar

Save recipe

Serves 8

More effort

Prep: 40 mins

Cook: 1 hr and 30 mins

plus cooling

A star rating of 5 out of 5.4 ratingsRate

loading...

Try this riff on a Greek spanakopita. With a sticky-sweet, spiced and tangy twist, it's a spectacular veggie centrepiece for any special occasion

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Cumin-roasted broccoli with preserved lemon yogurt

A star rating of 5 out of 5.2 ratings

Chilli-butter smashed radishes

A star rating of 4.5 out of 5.2 ratings

Sweet potato cheesecake

A star rating of 2 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

300g cherry tomatoes

halved
4 small garlic cloves

sliced
2 tbsp extra virgin olive oil
4 tbsp tamarind paste
1 tsp sugar
1 leek

halved and finely sliced
5 spring onions

finely sliced
300g spinach

wilted, excess water squeezed out and roughly chopped
400g feta

crumbled
3 large eggs

beaten
2 tbsp finely chopped coriander leaves

plus a few leaves to serve
1 tbsp smoked paprika
6 filo pastry sheets
100g unsalted butter

melted
1 tsp chilli flakes

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal424
fat27g
saturates15g
carbs27g
sugars8g
fibre4g
protein16g
salt1.8g

Method

step 1

Heat the oven to 160C/140C fan/gas 3. Mix the tomatoes, garlic, half the oil, tamarind and sugar together, along with a generous pinch of seasoning. Tip onto a baking tray and put in the oven for 25-30 mins or until sticky and roasted. Leave to cool a little.
step 2

Heat the remaining oil in a large frying pan over a medium heat, then add the leek and spring onions, stirring occasionally until softened, about 10 mins. Leave to cool completely, then tip into a bowl and mix with the spinach, feta, roasted tomatoes, eggs, coriander, smoked paprika and seasoning.
step 3

Heat the oven to 200C/180C/gas 6. Brush a sheet of filo with melted butter, then lay another sheet on top and brush with butter again, keeping the rest of the filo covered with a clean, damp tea towel to stop it drying out, Spoon a third of the filling along the long side of the rectangle and gently roll into a long tube. Repeat this two more times until you have used all the filo and filling. In a round pie dish, or round ovenproof pan, carefully coil the three filo rolls from the outside of the dish in towards the middle, so you end up with a large spiral. Don’t worry if it cracks a bit – you can layer the filo to cover any cracks. Brush the whole spiral with more butter, sprinkle over the chilli flakes and bake for 50-60 mins until deep, golden brown. Scatter over the extra coriander to serve.

Recipe from Good Food magazine, March 2021

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now