Vegan spinach filo scroll
- A half-tbsp of olive oil
- Five spring onions, cut thinly
- two smashed garlic cloves
- Coles Australian Baby Spinach, two 280g packets
- Coles Nature’s Kitchen Silken Tofu, 300g, crumbled and drained
- 25g or 1/3 cup panko breadcrumbs
- 1/2 tbsp seasoning made from nutritional yeast
- 10g of finely chopped dill
- 1 tablespoon of finely shredded lemon peel
- fifteen filo pastry sheets
- Two teaspoons of sesame seeds
- 250 g cherry tomatoes with vine ripening
For five minutes, preheat the air fryer to 170°C/325°F.
Turn the oven on to 200°C. Put baking paper on two big baking trays. In a big, deep-frying pan, heat up 2 tablespoons of oil over medium heat. Simmer the spring onions and garlic for two to three minutes, or until the spring onions become tender. Move to a platter.
Add a quarter of the spinach and heat up 1 tsp of the remaining oil in the pan. Stir-frying the spinach for two minutes or until it wilts. Move to a large bowl. Proceed in three additional batches using the leftover oil and spinach. Allow it to cool down a little. Squeeze out as much liquid from the spinach as you can using your hands. Throw away the liquid.
In a sizeable bowl, mix together the spinach, spring onion mixture, tofu, breadcrumbs, nutritional yeast spice, dill, and lemon rind. Time of year.
on a spotless surface. Put a moist tea towel over it. Apply olive oil spray to one sheet. Place a second sheet on top and mist with olive oil spray. Add one additional sheet on top, then mist with oil. Leaving a 3-cm space at each end, spoon one-fifth of the spinach mixture along the stack’s long edge. Enclose the filling by rolling up. Place one of the lined trays in the centre and arrange, seam-side down, in a coil. To create 4 additional rolls, repeat with the remaining pastry sheets and spinach mixture. Place the rolls in a coil shape on the tray, seam side down. Apply a mist of olive oil and scatter sesame seeds on top.
Transfer the tomatoes to the other prepared tray. Apply a mist of olive oil. Bake for 20 minutes, or until the tomatoes start to collapse, with the pastry and tomatoes inside. Place the tomatoes onto a dish. Cook for a further fifteen minutes, or until the pastry is golden brown. Let it cool slightly for ten minutes. Serve with the tomatoes after chopping into wedges.