Serves 6
Ingredients:
for the filling:
1 tbsp olive oil
1 onion, diced
4 garlic clove, crushed
10g fresh sage, finely chopped
2 springs rosemary, finely chopped
400g fresh spinach
1/4 cup kalamata olives, chopped
1/4 cup dried cranberries
1 cup nuts, finely chopped (we used pecans and almonds)
2 tbsp tamari
to assemble:
6 sheets of filo pastry
1 tbsp soy milk
1 tbsp maple syrup
2 tbsp finely chopped nuts to garnish
Method:
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Start by making the filling. Heat a large saute pan (with lid) on a medium heat and add 1 tbsp of olive oil followed by the diced onions and saute for 5 minutes until translucent and soft.
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Next add the crushed garlic and saute for a further 3 minutes until adding sage and rosemary and fry off until fragrant.
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Next add the spinach, pour over about 1/4 cup of water and clamp on the lid to allow the spinach to wilt down. Remove the lid once you can see the spinach has shrunk and stir.
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Now add chopped kalamata olives, cranberries, chopped nuts (save 2 tbsp of chopped nuts for garnish) and stir.
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Season with tamari and taste. Add more if you desire.
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Allow to simmer for a few minutes until all the liquid has evaporated, as a soggy stuffing mix will lead to a soggy tart!
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Pop the stuffing mix into a container and allow to cool until able to handle or even better, overnight in the fridge. At this stage you could even freeze this mixture and thaw nearer to Christmas!
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Preheat your oven to 180 degrees.
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Grease a 25cm tart tin
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Lay your filo pastry onto a chopping board with the longest edge against your body. Spoon 1/6 of the stuffing mixture along the longest side of the pastry about 3cm thick, along the entire long side. (see images above)
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Roll the pastry away from you, forming a long roll shape. Repeat this process 6 times until you have 6 long rolls of pastry.
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Place the rolls into the greased tart tin, starting at the outside edge and spiralling inwards towards the centre.
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Once all 6 rolls are in place, mix your glaze in a small dish. 1tbsp maple syrup to 1tbsp soy milk.
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Brush the glaze over the filo pastry swirl until fully covered and then sprinkle with remaining chopped nuts.
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Pop in the oven for 40 minutes until golden broken, crispy and fragrant.
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Allow to cool for a few minutes before cutting into 6 and serving.
