Jamie Oliver's filo snake bake - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Jamie Oliver’ s filo snake bake By You Magazine - November 24, 2019 Spinach, olive & feta filling, lettuce & blood orange salad bites. As well as spinach in this dish, it’s really nice to use different greens, such as chard, dandelions, stinging nettles, watercress or rocket, soft herbs or even edible flowers. David Loftus SERVES 6 1 HOUR 45 MINUTES PLUS COOLING 1 onion 4 cloves of garlic olive oil 10 black olives (stone in) 1 bunch of fresh oregano (30g) 500g baby spinach 1 x 250g jar of roasted red peppers in brine 1/2 x 280g jar of artichoke hearts 2 tablespoons couscous 6 sheets of filo pastry 100g feta cheese 2 large free-range eggs 3 baby gems 3 regular or blood oranges 1. Peel and finely slice the onion and garlic, then place in a large casserole pan over a medium heat with 2 tablespoons of oil. Destone and tear in the olives and pick in the oregano leaves, then fry for 5 minutes, stirring regularly. Add the spinach and tear in the peppers and artichokes, then fry for a further 10 minutes or until all of the juices have cooked away. Season to taste with sea salt and black pepper, then stir in the couscous and leave aside to cool. 2. Preheat the oven to 190C/375F/gas 5. Lay out 3 sheets of filo side by side on an oiled work surface, overlapping each one and brushing between the overlaps with water to create one long sheet, then rub lightly all over with oil. Lay the remaining sheets on top in the same way to create a double layer. Crumble the feta into the spinach mixture, beat and mix in the eggs, then spoon evenly along the bottom edge. Roll up into a long snake (be confident and don’t worry about cracks and tears – it cooks into a beautiful thing), then slowly and loosely wind up like a Catherine wheel. Quickly and carefully slide on to a lightly oiled baking tray and bake at the bottom of the oven for 50 minutes or until golden and crisp. 3. Trim and click apart the lettuce leaves, peel and segment the oranges, then buddy up and serve alongside the filo bake. Bloomin’ delicious! NUTRITION PER SERVING 388 kcal; 17.9g fat (4.5g saturated); 14g protein; 44g carbs; 13.4g sugars; 2.1g salt; 6.2g fibre Buy Jamie’ s book with 20% off From easy curries and stews to pies and pasta, Jamie Oliver’s latest cookbook is packed with delicious plant-powered recipes. Veg is published by Penguin Random House, price £26. To order a copy for £20.80, with free p&p, until 1 December, go to mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved