Name: Summer greens and Boursin filo rotolo
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 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

Filo rotolo filled with creamy Boursin and summer greens in a round dish

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

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.