Summer greens and Boursin filo rotolo
- Anna Glover
Save recipe
Serves 4
Easy
Prep: 20 mins
Cook: 45 mins
A star rating of 5 out of 5.1 ratingRate
loading...
Get 5 months for £5 when you subscribe today
An easy yet impressive filo rotolo that's loaded with summer greens and creamy Boursin Garlic & Herbs soft cheese, then finished with a sprinkle of za'atar
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Baked brie in puff pastry
A star rating of 0 out of 5.0 ratings
Bacon and chive brioche buns
A star rating of 5 out of 5.1 rating
Broccoli quiche
A star rating of 0 out of 5.0 ratings
Try this recipe for a summer greens and Boursin filo rotolo, then try our baked feta in filo with honey-tahini dressing, spicy lamb filo pie and spicy chickpea, potato and filo slice. Now try more filo pastry recipes.
Summer greens and Boursin filo rotolo recipe
Ingredients
Nutrition
-
1 tbsp olive oil
-
bunch of spring onions
finely chopped
-
2 garlic cloves
crushed
-
250g mixture of spinach, rocket and watercress
stalks roughly chopped
-
1 lemon
zested
-
150g Boursin Garlic & Herbs
-
4 filo pastry sheets
-
100g butter
melted
-
2 tsp za’atar
-
pinch of chilli flakes
Nutrition: per serving
- kcal450
- fat39.2g
- saturates23.4g
- carbs15.5g
- sugars3.7g
- fibre2.7g
- protein7.4g
- salt1.2g
Ad
Method
-
step 1
Heat the oil in a deep frying pan over a medium heat. Fry the spring onions for 5 mins until softened. Stir in the garlic and fry for 1 min until fragrant. Stir in the greens and cook for 5 mins until wilted. Season well and remove from the heat. Leave to cool to room temperature.
-
step 2
Stir the lemon zest and Boursin Garlic & Herbs into the cooled greens. Layer the filo sheets on top of each other on a large worksurface, brushing each layer with melted butter before adding the next. Heat the oven to 220C/ 200C fan/gas 7.
-
step 3
Spoon the filling in a line down one side of the longest length of pastry. Fold the pastry over the filling and keep rolling until you get to the other end of the pastry. Cut into 1cm sections using a serrated knife. If the filling is too soft, chill the roll under damp kitchen paper for 10 mins.
-
step 4
Butter a shallow 18cm ovenproof frying pan or baking dish and add the filo rounds to the dish, overlapping them slightly in a spiral, working your way into the middle. Brush any pastry with the remaining butter, then sprinkle over the za’atar and chilli flakes. Bake for 25-30 mins or until the filo is golden and crisp. Leave to cool to room temperature before serving.
Now try our savoury tart recipes.
Authors
Anna GloverSenior food editor
Ad
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
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.1 rating
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue