Crispy Spinach and Almond Filo Rolls with Saffron Aioli

Ingredients

For spinach filling

• 500 g spinach leaves, blanched and chopped

• 1 Granny Smith apple, peeled and diced

• 50 g raisin, soaked in water and roughly chopped

• 50 g almond slices, toasted

• a pinch of grated nutmeg

• 2 tbsp olive oil

• salt to taste

• 1/4 tsp crushed black pepper

• 2 tbsp Parmesan, grated

For filo roll

• 4 filo sheets

• 4 tbsp butter, melted

For saffron aioli

• 4 cloves garlic

• 1/2 tsp sea salt

• 1 egg yolk

• 2 tsp lemon juice

• 100 ml olive oil

• a pinch of saffron, soaked in 30 ml warm water

For finishing

• 4 flat-leaf parsley sprigs

• extra virgin olive oil to drizzle

Method

For spinach filling

Heat olive oil in a non-stick pan.

Add diced apple and raisins, and sauté for 1-2 minutes.

Slide in the spinach and cook for 3 minutes.

Add grated nutmeg, crushed black pepper and season

with salt.

Remove from heat, allow it to cool and mix in the grated Parmesan.

For saffron aioli

Using a hand blender, process the egg yolk, garlic, salt and lemon juice.

Gradually pour in the olive oil in a steady stream while processing, but give small breaks in between. Finish with saffron and adjust seasoning.

For filo roll

Pre-heat the oven to 150° C.

Stack all filo sheets together and cut filo sheets into 6x20 cm strips. Cover with a damp cloth to prevent drying.

Take one strip at a time and brush with melted butter.

Place one tbsp of spinach mixture on each sheet and roll it up.

Place on a baking sheet and cook in the oven for 15 minutes.

Increase oven temperature to 180° C and cook for 3-4 minutes more.

Assembling and finishing

Add saffron water to the aioli and mix well. Divide into 4 dip bowls. Drizzle with extra virgin olive oil.

Place 6 rolls in an old-fashioned glass, garnish with parsley sprig and serve with saffron aioli.

Note: To blanch spinach, bring water to a rolling boil in a large vessel with a tsp of salt. Slide in the spinach leaves, drain and refresh in running cold water.