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Waitrose Orange Squash1litre
1litreItem price
£2.00Price per unit
20p/100ml0 added
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Quantity of Waitrose Orange Squash in trolley 0
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Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 180ºC, gas mark 4. Scatter the squash cubes onto a baking tray and drizzle with olive oil. Roast for 25 minutes, or until tender and slightly browned.
Steam or boil the spinach until wilted, then drain and when cool enough, squeeze firmly to remove the moisture. Crumble the feta into a large bowl, add the spinach, then stir in the zhoug, beaten egg and roasted squash. Set aside.
Unroll the filo pastry and lay out one sheet on the work surface. Brush with melted butter and top with a second layer of pastry and brush with butter.
Place one-third of the filling mixture in a line along the bottom of the long edge of the pastry and roll up to form a long cylinder. Repeat the process twice more, using up the remaining pastry and filling.
Take one filled pastry cylinder and form it into a coil. Place into the centre of a greased baking tray. Add the remaining pastry cylinders to form a large spiral. Brush the top with the remaining melted butter and sprinkle with zaatar or sesame seeds.
Bake the pie for 45 minutes, or until golden and crisp. Allow to cool for at least 20 minutes before serving, as this pie tends to taste better warm or at room temperature rather than piping hot.
Typical values per serving when made using specific products in recipe
Energy | 2,132kJ/ 511kcals |
---|---|
Fat | 31g |
Saturated Fat | 18g |
Carbohydrates | 41g |
Sugars | 7.2g |
Fibre | 3.2g |
Protein | 17g |
Salt | 2.1g |
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