Filo pastry leaves 500g (approx. 12 leaves), frozen
Garlic 2 cloves
Lemon 1
Spinneysfood Mediterranean Extra Virgin Olive Oil or vegan butter 2 tbsp, plus extra for brushing
Spinneysfood Organic Baby Spinach 250g
Spinneysfood Black Pepper Freshly ground, to taste
Violife Greek White Block 200g
Dukkah 2–3 tbsp
Redcurrants To serve
Chives To serve

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Spinach and dukkah pull-apart wreath with Violife cheese

Other 25 Mins Prep · 40 Mins Cook

Unroll the thawed filo leaves and cover with a clean, damp cloth.
Preheat the oven to 200°C, gas mark 6. Line a large baking tray with baking paper.
Peel and finely chop the garlic. Zest and juice the lemon.
Heat the olive oil over a medium heat in a large pan. Sauté the garlic until fragrant, then add the spinach and cook until just wilted. Season with black pepper. Remove from the heat and let it cool. Mix in the crumbled Violife Greek White cheese, lemon zest and juice, and dukkah.
To form the individual pastries, lay out one sheet of filo pastry vertically, then brush it with olive oil. Place another sheet of filo on top to create a double layer. Place three tablespoonfuls of filling along the bottom edge of the filo pastry, leaving a 5cm border around the sides and bottom. Fold the bottom of the filo up and over the filling, then press down to seal it. Roll and fold the pastry over again. Next, fold the sides inwards and towards the centre — you should be left with an unfolded piece of filo at the top. Pleat this and fold it over the wrapped filling to form a pleated top. Cut the long filo roll into three smaller parcels. Pinch the sides of each parcel to seal tightly. Repeat this process with all the remaining filo and filling.
Place each parcel onto the large tray, arranging them in the shape of a wreath. Brush with olive oil and bake for 30-40 minutes, or until golden brown. Transfer to a platter.
Serve warm, with redcurrants and chive bows.