Vegan Spinach Filo Scroll

Ingredients

1 1/2 Tbs olive oil
5 spring onions, thinly sliced
2 garlic cloves, crushed
2 x 280 g packets baby spinach
300 g silken tofu, drained, crumbled
1/3 cup (25 g) Panko breadcrumbs
1 1/2 Tbs nutritional yeast seasoning
10 g chopped dill
1 Tbs finely grated lemon rind
15 sheets filo pastry
2 tsp sesame seeds
250 g vine-ripened cherry tomatoes

Method

Preheat oven to 200 C. Line 2 large baking trays with baking paper. Heat 2 teaspoons of oil in a large, deep frying pan over medium heat. Cook spring onion and garlic, stirring, for 2-3 minutes or until spring onion softens. Transfer to a plate.

Heat 1 teaspoon of the remaining oil in the pan and add one-quarter of the spinach. Cook, tossing, for 2 minutes or until spinach wilts. Transfer to a large bowl. Repeat, in 3 more batches, with remaining oil and spinach. Set aside to cool slightly. Use your hands to squeeze as much liquid from the spinach as possible. Discard the liquid.

Combine the spinach, spring onion mixture, tofu, breadcrumbs, nutritional yeast seasoning, dill and lemon rind in a large bowl. Season.

Place the pastry sheets on a clean work surface. Cover with a damp tea towel. Spray 1 sheet with olive oil spray. Top with another sheet and spray with olive oil spray. Top with 1 more sheet and spray with oil. Spoon one-fifth of the spinach mixture along 1 long edge of the stack, leaving a 3 cm gap at each end.

Roll up to enclose the filling. Arrange, seam-side down, in a coil in the centre of 1 of the lined trays. Repeat with the remaining pastry sheets and spinach mixture to make 4 more rolls. Arrange rolls, seam-side down, on tray to form a coil. Spray with olive oil spray and sprinkle with sesame seeds.

Place the tomatoes on the remaining lined tray. Spray with olive oil spray. Bake the pastry and tomatoes for 20 minutes or until the tomatoes begin to collapse. Transfer the tomatoes to a plate. Cook the pastry for a further 15 minutes or until golden brown. Set aside for 10 minutes to cool slightly. Cut into wedges and serve with the tomatoes.

Credits: Coles

Photo Credits: Coles