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RECIPE
9 INGREDIENTS11 STEPS55MIN

Spinach & Hummus Filo Pastry Spirals

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Mi Terruno Food

Venezuelan food at it's best.
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When it comes to crispy pastries nothing beats filo pastries, and these Spinach & Hummus Filo Pastry Spirals could not be different! Add to these my Italian Sun Blushed Roasted Tomatoes, savoury spinach and tangy nutty houmus and you get a really unique flavour combination with an ultra crispy outside that's so addictive is impossible to have one.
55MIN
Total Time

Mi Terruno Food

Venezuelan food at it's best.
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Ingredients

US / METRIC
Servings:
12
Serves 12
16 2/3 cups
4 cloves
1/2 Tbsp
2
Small  White Onions , chopped
3 Tbsp
Canned Fire Roasted Diced Tomatoes
1/4 cup
Hummus
to taste
Salt and Pepper
12 sheets
Puff Pastry
to taste

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Nutrition Per Serving

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CALORIES
1388
FAT
94.3 g
PROTEIN
19.8 g
CARBS
116.3 g

Cooking Instructions

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Step 1
Preheat the oven at 390 degrees F (200 degrees C).
Step 2
Cook the Fresh Spinach (500 gram) in a deep pan with a little bit of Olive Oil (to taste).
Step 3
Grate the Garlic (4 clove), Fresh Ginger (2 teaspoon) over the spinach and add the White Onion (2), Salt and Pepper (to taste) and leave to cook until the spinach has completely wilted, about 5 minutes. Once cook remove from the heat and leave to cool down.
Step 4
Then drain the spinach using a drainer or colander. It needs to be as dry as possible as any liquid will make the pastries soggy.
Step 5
Once drained chop it as fine as possible either using a knife or a food processor. Then ad​d Hummus (4 tablespoon) and Canned Fire Roasted Diced Tomatoes (50 gram). Mix well.
Step 6
Once the filling is done we can start to make the pastries. Carefully unroll the Puff Pastry (12 sheet). I like to put a damp sheet of kitchen paper over the remaining sheets to delay drying out.
Step 7
Take one sheet at the time and brush olive oil. Add some of the filling and extend it along the length of the sheet trying not to put too much to avoid the sheet breaking and leaving about 3 cm at the end without filling.
Step 8
Roll the sheet loose and then roll it inwards as to form a spiral shape without forcing it to avoid breaking then tuck In the end of the sheet under the spiral putting it in between any of the spaces. Repeat the process until you’ve used all the dough and filling.
Step 9
Once all the spirals are made put them on a baking sheet covered with parchment paper and brush more olive oil over each spiral.
Step 10
Bake for 25 to 30 minutes or until golden brown and crispy.
Step 11
Once the spirals are baked, put them on a cooling rack for 10 minutes and serve!

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Nutrition Per Serving
Calories
1388
% Daily Value*
Fat
94.3 g
121%
Saturated Fat
23.8 g
119%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
116.3 g
42%
Fiber
5.4 g
19%
Sugars
3.2 g
--
Protein
19.8 g
40%
Sodium
672.3 mg
29%
Vitamin D
--
--
Calcium
77.4 mg
6%
Iron
7.8 mg
43%
Potassium
180.0 mg
4%
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