How pretty are these! These filo spirals are super simple to make, but I think they look pretty impressive – they’d be perfect for a dinner party if you want something a bit special, either as an appetiser or as the main event. These ones are stuffed with roasted butternut squash flavoured with red Thai curry – such a great combination of sweet and spicy!
The filling of these filo spirals is pretty straightforward to make; just combine some roasted squash and a dollop of Thai curry paste. I also added some cavolo nero (plain old kale would work too!), and some chopped veggie sausage for protein – the combination is actually really good! The sausage is meaty enough to hold its own against the strong flavour of the Thai curry paste, and the sweetness of the roasted squash is perfect with the slightly spicy Thai curry flavour. I will definitely be adding sausage to all my Thai curries in the future!
Of course, if you’re not a fan of my choice of fillings for my filo spirals, you can stuff yours with whatever combination of ingredients you like. As long as the filling isn’t too wet, they should work just fine. Then you just roll the filo around the filling, and coil it up into spirals. I like to eat mine by slowly working my way around the spiral into the centre…
A lot of people seem to think that filo pastry is tricky to work with, but I actually find it really forgiving. It doesn’t really matter if you put your finger through it, or accidentally tear a sheet in half – it’s going to be layered up several times anyway, so you’ll never notice the imperfections. I quite like the rustic look anyway! If you do end up with any small tears as you roll up the filo spirals (a couple of mine split slightly on the outside of the curves), you can just patch up the holes with another small piece of pastry. The more edges to crisp up, the better!
Do you like the sound of my filo spirals, or would you try a different filling?
Thai butternut squash filo spirals
- 1 medium butternut squash
- 2 tbsp oil , divided
- 5 vegetarian sausages
- 1 small onion , diced
- 4 large leaves cavolo nero (or 1 large handful kale), chopped
- Small handful fresh coriander (cilantro), chopped
- 1 tbsp vegetarian red Thai curry paste
- Black pepper
- 4 large sheets filo pastry (mine measured approximately 12 x 16 inches)
- Spray oil
- 1 tsp milk (use vegan milk if needed)
- 1 tsp sesame seeds
- Peel the butternut squash, and cut into 1cm dice. Toss in 1 tbsp oil, and spread out in a single layer on a baking tray. Roast at 190°C (Gas Mark 5 / 375°F) for around 30-40 minutes, until soft and starting to crisp up around the edges.
- Also cook the vegetarian sausages according to the instructions on the packet - usually around 20 minutes in the oven.
- Meanwhile, heat another 1 tbsp oil in a frying pan, and add the diced onion. Cook for a few minutes over a medium heat, then add the chopped cavolo nero (or kale). Continue to cook for another few minutes, until the vegetables are soft.
- When the butternut squash and sausages are both cooked, add them to a bowl along with the onion and cavolo nero, some fresh coriander (cilantro), and a dollop of red Thai curry paste. Season with salt and pepper, and mix well to combine.
- Lay out a large sheet of filo pastry, and spray it lightly with oil. Spoon 1/4 of the filling along one of the long edges, and roll tightly. Carefully coil the roll into a spiral shape, securing the end with a cocktail stick if needed. Place on a lightly greased, lined baking tray, and repeat with the remaining filling and pastry.
- Lightly brush each of the four filo spirals with milk, and sprinkle with sesame seeds. Bake at 180°C (Gas Mark 4 / 350°F) for around 20 minutes, or until the pastry has become lightly golden brown and crispy.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for one filo spiral.