Spinach & Potato Roulade
Oven Temperature: 220ºC/435ºF
Cooking Time: 30 mins
This is my version of Sue's recipe; Sue rolled hers up like a swiss roll so there was pastry swirling in the middle but I didn't realise she'd done that so I just rolled mine up with the pastry on the outside :)
1 tbsp vegetable oil
1 medium onion, chopped.
1 clove of garlic.
150g fresh spinach
Juice & rind of a lemon
3/4 whole nutmeg
1 tsp coriander seeds
30g flaked almonds
25g melted pure margarine
Salt & pepper
270g pack of filo pastry sheets
1) Peel the potatoes and chop them into cubes. Cook in boiling water for no more than 10 minutes until cooked but not too soft. Drain.
2) Meanwhile chop the spinach, grate the lemon rind and crush the coriander seeds with a mortar & pestle.
3) Heat the vegetable oil in a large saucepan and gently fry the onion until softened. Add the drained potato cubes, the chopped spinach, the lemon rind and the almonds. Grate in the nutmeg, and add the juice from the (half) lemon.
4)Stir gently to combine the ingredients, and season with salt and pepper. Keep it on a very gentle heat for a few minutes while the spinach wilts.
5)Carefully unfold the filo pastry sheets on greaseproof paper. Brush the pastry with melted margarine. Arrange the filling along the shortest side in a 'roll', leaving about 5cm at the edges. Tuck the 5cm flap in and roll up. Brush any 'naked' pastry with more melted margarine to seal it.
6) Seal the open edges firmly by tucking the pastry in, squishing it and brushing with more melted margarine.
7) Put the roll onto a baking sheet and cook for about half an hour at 220ºC/435ºF until browned.
© Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.