I thought this would be a really nice alternative to meat for Christmas dinner. Whether you are veggie or cutting down on meat consumption, you may love this recipe. It still goes with your veggies, roasties, sauces etc… So no missing out all the trimmings.
What I love is the fanciness of it all, you can look like you have maxed out the menu but with minimum effort!
I am never very successful with my bundt cakes – they usually leave a chunk behind in the tin when tipped out. But this recipe works a treat every time as long as you grease it beforehand. You can use the general principal of the bundt and filo and create your own fillings.
1 pack of filo – use as many sheets as you need.
1 punnet of mushrooms – finely chopped
250g cooked basmati rice
1 tub ricotta
100g grated Parmesan
100ml double cream
1 tablespoon bouillon
1 large bag baby spinach
20 chopped dry roasted walnuts
1 red onion finely chopped
2 cloves garlic
Preheat oven to 180 degrees centigrade.
In a frying pan- fry the onions and garlic.
Once browned add the mushrooms. Once cooked take the pan off the heat.
Then add the spinach until it’s wilted.
Sprinkle in the bouillon and mix
Grab a bowl larger than your pan and all ingredients except the butter.
Melt the butter
Get your bundt cake tin.
Cut the filo pastry into 4 strips horizontally (the longest side)- keep the sheets together and don’t separate them.
Brush each strip with butter as you go.
Brush the inside of the tin with butter
Then place each piece of filo length down – over lap each one. Do about 2 or 3 layers of filo all the way round. Leaving bits of filo hanging over the side of the tin.
Fill with the mixture. Fold the edges over the top and brush with butter.
Use extra filo to go over the top ensuring there are no gaps.
Place in the oven for 1 hour or until golden brown.