• Save to your scrapbook
  • Save to your scrapbook

    Middle Eastern Spinach Filo Rolls with Raisins and Pine Nuts

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Middle Eastern Spinach Filo Rolls with Raisins and Pine Nuts

    These filo parcels can be served as a lovely party nibble. Fresh filo pastry is normally sold in 400g packets. You won't need that much for this recipe, but the excess can be tightly wrapped and chilled or frozen for later use.

    • Vegetarian
    • Preparation time: 45 minutes
    • Cooking time: 30 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Makes: 16


    • 450g fresh baby spinach
    • 2 tbsp raisins
    • 3 tbsp extra virgin olive oil
    • 1 onion, finely chopped
    • ½ tsp cumin seeds
    • Pinch of cayenne pepper
    • 2 tbsp pine nuts
    • 1 tbsp lemon juice
    • Salt and freshly ground black pepper
    • 75g butter
    • 100g fresh filo pastry (8 sheets)


    1. Preheat the oven to 150°C, gas mark 2.
    2. Begin by putting half the spinach into a wide saucepan and placing over a medium-high heat (you won't need any water). Stir continuously until the spinach has wilted in its own juice then tip into a colander and repeat the process with the remaining spinach. Leave to cool.
    3. Meanwhile, wash the raisins in a sieve. Tip into a bowl and set aside. Pour the olive oil into a frying pan and set over a medium heat. Add the diced onion with the cumin seeds and cayenne pepper and gently fry until soft. Add to the raisins.
    4. Heat a clean frying pan over a medium heat and add the pine nuts. Toast them for 3-4 minutes until golden, shaking the pan often. Watch them carefully because they burn easily. Tip into the raisins.
    5. Once the spinach is cool enough to handle, squeeze out any excess water and pat dry on some kitchen paper. Then roughly chop and mix into the sautéed onion and raisin mixture. Season to taste with the lemon juice, salt and freshly ground black pepper.
    6. Melt the butter over a gentle heat. Use some of it to grease a baking sheet. Take a 30 x 17cm sheet of filo pastry and liberally brush with more butter (leaving the remaining pastry under a clean, damp cloth as you do so, to keep it supple). Fold the buttered pastry in half lengthways and butter again. Cut the pastry length in half widthways so you have two sheets that measure 8.5cm x 15cm. At one end of each length, spoon a small 'sausage' of spinach mixture. Tuck the lengthways edges in over the filling and down the length of the ribbon. Brush with butter, then neatly roll up into a mini roll, buttering the roll as you go. Place on the buttered baking sheet and repeat the process until all the filling is used.
    7. Bake for 30 minutes or until the pastry is crisp and golden. Serve hot, warm or cold.

    Your recipe note

    Edit your recipe note


    Average user rating

    2 stars