The form of this pie is good for savoury or sweet fillings. Use oil if you want a vegan centrepiece, though butter will make a crisper pastry. The filling below is spicy. Alternatives include: most rissotto, aubergine grilled sandwich topping, greek pie filling. For a sweet filling, stewed apple and mincemeat work well.
1 pack filo pastry
2-3 tbsp chilli oil/melted butter
half pot tamarind paste,
2 tbsp tomato paste
1 tbsp sugar
1 tsp chilli
1 pack spinach, cooked (microwave) and drain in sieve
3 potatoes, peeled, diced and boiled until just soft
1 white onion
1 tsp cinnamon, ground
1 tbsp sultanas
1 tbsp capers
1 tbsp pinenuts
Combine the tamarind, tomato puree, sugar and chilli.
Fry the onion with the cinnamon until soft. Add the potatoes and cook until well combined. Set aside
Mix the sultanas, capers and pinenuts,
Lie 6 sheets of overlapping filo along a worksurface, oiling/buttering as you go. Top with another layer. Butter/oil. Continue until all pastry sheests used up.
Paint a layer of tamarind mix along one long edge of the pastry, around 5 cm in from the edge.
Layer the well-drained spinach on top.
Layer the potato mix on top and then sprinkle on the caper mix.
Working firmly, roll up the sheets over the filling to make a long roll. Roll away from your body to make it easiest. The working laterally, roll the tube in on itself to make a spiral. Slide the resulting pastry circle into a flan dish or onto a flat baking dish. If the latter use foil to make a ring around it to help it hold shape.
Cook in a hot oven (200C) until brown and crisp. Serve hot or cold.