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Spinach, chargrilled capsicum and bolognaise filo bake
Spinach, chargrilled capsicum and bolognaise filo bake
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Transform leftover bolognaise into a mouthwatering filo bake.
Ingredients:
  • 9.20 gm olive oil
  • 6 button mushrooms, thinly sliced
  • 1 bunch English spinach, trimmed, chopped
  • 500.00 ml Easy bolognaise (see related recipe)
  • 100g capsicum
  • 250.00 ml tasty cheese, grated
  • 10 sheets filo pastry
  • 60g butter, melted
Instructions:
  • Preheat your oven to 180°C (160°C fan-forced) and generously grease a 23cm square baking dish that is 6cm deep.
  • In a large saucepan over medium heat, warm oil and sauté mushrooms until tender, about 3 to 4 minutes. Add spinach, cover, and cook for an additional 2 to 3 minutes until wilted. Transfer the mixture to a sieve and press with the back of a spoon to extract excess liquid. Allow to cool fully.
  • Combine spinach mixture, bolognaise, capsicum, and cheese in a large bowl and mix well.
  • Lay down 1 sheet of filo pastry on a flat surface and gently brush it with soft butter. Layer another sheet of filo on top. Repeat this step with 2 more sheets of filo and butter. Line the base and sides of a prepared dish with the filo stack. Spoon the bolognaise mixture into the dish. Brush the remaining filo sheets with melted butter, scrunch them up one by one, and place them over the bolognaise mixture. Bake in the oven for 40 to 50 minutes until golden. Let it stand for 5 minutes before serving.

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