Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Appetizers
Spinach & Hummus Filo Pastry Spirals

10 INGREDIENTS • 11 STEPS • 55MINS

Spinach & Hummus Filo Pastry Spirals

Recipe
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.
Love This Recipe?
Add to plan
logo
Spinach & Hummus Filo Pastry Spirals
Save
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.
author_avatar
Mi Terruño Food
Hi, my name is Morella. I'm a foodie, cook, food photographer, and proud Italo - Venezuelan! My recipes are traditional creole cuisine of Venezuela, occasionally fused with traditional flavors of southern Italy.
https://www.youtube.com/channel/UCifZtpcvsUMy7gcL2zo83Rg

55MINS

Total Time

$2.95

Cost Per Serving

Ingredients

Servings
12
us / metric
Fresh Spinach
1.1 lb
Fresh Spinach
Garlic
4 cloves
Garlic
Fresh Ginger
2 tsp
Fresh Ginger
White Onion
2
Small White Onions, chopped
Canned Fire Roasted Diced Tomatoes
3 Tbsp
Canned Fire Roasted Diced Tomatoes
Hummus
4 Tbsp
Hummus
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Puff Pastry
12 sheets
Puff Pastry
Olive Oil
as needed
Olive Oil

Nutrition Per Serving

VIEW ALL
Calories
1386
Fat
94.3 g
Protein
19.7 g
Carbs
115.9 g
Love This Recipe?
Add to plan
logo
Spinach & Hummus Filo Pastry Spirals
Save
author_avatar
Mi Terruño Food
Hi, my name is Morella. I'm a foodie, cook, food photographer, and proud Italo - Venezuelan! My recipes are traditional creole cuisine of Venezuela, occasionally fused with traditional flavors of southern Italy.
https://www.youtube.com/channel/UCifZtpcvsUMy7gcL2zo83Rg

Cooking Instructions

Hide images
step 1
Preheat the oven at 400 degrees F (200 degrees C).
step 2
Cook the Fresh Spinach (1.1 lb) in a deep pan with a little bit of Olive Oil (as needed).
step 3
Grate the Garlic (4 cloves), Fresh Ginger (2 tsp) over the spinach and add the White Onions (2) Salt (to taste), and Ground Black Pepper (to taste) and leave to cook until the spinach has completely wilted, about 5 minutes. Once cooked, remove from the heat and leave to cool down.
step 3 Grate the Garlic (4 cloves), Fresh Ginger (2 tsp) over the spinach and add the White Onions (2) Salt (to taste), and Ground Black Pepper (to taste) and leave to cook until the spinach has completely wilted, about 5 minutes. Once cooked, 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 Tbsp) and Canned Fire Roasted Diced Tomatoes (3 Tbsp). Mix well.
step 5 Once drained chop it as fine as possible either using a knife or a food processor. Then ad​d Hummus (4 Tbsp) and Canned Fire Roasted Diced Tomatoes (3 Tbsp). Mix well.
step 6
Once the filling is done we can start to make the pastries. Carefully unroll the Puff Pastry (12 sheets). I like to put a damp sheet of kitchen paper over the remaining sheets to delay drying out.
step 6 Once the filling is done we can start to make the pastries. Carefully unroll the Puff Pastry (12 sheets). 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 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 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 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.
step 11 Once the spirals are baked, put them on a cooling rack for 10 minutes.

Tags

Appetizers
Lunch
Date Night
Snack
Healthy
Shellfish-Free
Dinner
Vegetarian
Game Day
Quick & Easy
Italian
Mediterranean
Side Dish
Vegetables
Middle Eastern
0 Saved
top