Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)

Roasted sweet potato, garlicky spinach and toasted walnuts wrapped in flaky pastry - a lighter, plant-based twist on a classic wellington

Serves: 4–6

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients

  • 2 medium sweet potatoes, peeled and cubed
  • 2 tbsp olive oil (plus extra for brushing)
  • 1 tsp smoked paprika
  • 1 red onion, finely chopped
  • 3 garlic cloves, crushed
  • 150g spinach (fresh or frozen, excess water squeezed out)
  • 75g walnuts, roughly chopped
  • 1 tbsp tamari or soy sauce
  • Zest of 1 lemon
  • 1 tsp dried thyme
  • Salt & pepper
  • 6–8 sheets filo pastry

Method

  1. Preheat oven to 200°C (180°C fan).
  2. Toss sweet potato with 1 tbsp olive oil, smoked paprika, salt and pepper. Roast for 25 minutes until soft and golden.
  3. Heat the remaining oil in a pan. Fry the onion for 8–9 minutes until soft. Add garlic and cook 1 more minute.
  4. Stir in spinach until wilted or heated through.
  5. In a large bowl, mix roasted sweet potato, spinach mixture, walnuts, tamari, lemon zest, thyme, salt and pepper.
  6. Brush a sheet of filo with melted olive oil and line a greased pie dish. Repeat with 3–4 sheets.
  7. Spoon in the filling. Fold overhanging pastry across the top, then add remaining sheets, scrunching lightly for texture.
  8. Bake for 20–25 minutes until crisp and golden.
  9. Serve warm with salad, roast vegetables or a drizzle of tahini.