Sticky tamarind tomato & spinach whirl

• cherry tomatoes↗300g g

  halved

• garlic cloves↗4 small

  sliced

• extra virgin olive oil↗2 tbsp tbsp
• tamarind paste4 tbsp tbsp
• sugar↗1 tsp tsp
• leek↗1

  halved and finely sliced

• spring onions↗5

  finely sliced

• spinach↗300g g

  wilted, excess water squeezed out and roughly chopped

• feta↗400g g

  crumbled

• large eggs↗3

  beaten

• finely chopped coriander leaves2 tbsp tbsp

  plus a few leaves to serve

• smoked paprika↗1 tbsp tbsp
• filo pastry sheets↗6

  6

• unsalted butter↗100g g

  melted

• chilli flakes↗1 tsp tsp

Step-by-step instructions

1. 1

   Heat the oven to 160C/140C fan/gas 3. Mix the tomatoes, garlic, half the oil, tamarind and sugar together, along with a generous pinch of seasoning. Tip onto a baking tray and put in the oven for 25-30 mins or until sticky and roasted. Leave to cool a little.

2. 2

   Heat the remaining oil in a large frying pan over a medium heat, then add the leek and spring onions, stirring occasionally until softened, about 10 mins. Leave to cool completely, then tip into a bowl and mix with the spinach, feta, roasted tomatoes, eggs, coriander, smoked paprika and seasoning.

3. 3

   Heat the oven to 200C/180C/gas 6. Brush a sheet of filo with melted butter, then lay another sheet on top and brush with butter again, keeping the rest of the filo covered with a clean, damp tea towel to stop it drying out, Spoon a third of the filling along the long side of the rectangle and gently roll into a long tube. Repeat this two more times until you have used all the filo and filling. In a round pie dish, or round ovenproof pan, carefully coil the three filo rolls from the outside of the dish in towards the middle, so you end up with a large spiral. Don’t worry if it cracks a bit – you can layer the filo to cover any cracks. Brush the whole spiral with more butter, sprinkle over the chilli flakes and bake for 50-60 mins until deep, golden brown. Scatter over the extra coriander to serve.