Ingredients
Makes 6 Spirals
18 sheets Antoniou Fillo Pastry
1 cup olive oil
500g pesto (home made or store bought)
180g Cheddar cheese, very finely grated
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging. Preheat your oven to 180 degrees Celsius fan forced.
You will use three sheets of Fillo Pastry per twist.
Lay one sheet of Filo Pastry on a clean surface and brush with oil. Place another sheet of Fillo Pastry on top. Spread a generous layer of pesto across the pastry. Sprinkle with cheddar cheese. Place one more sheet of Fillo Pastry on top. With the long edge of the pastry facing you, roll the pastry to form a log. Brush the log with oil.
Using a sharp knife, cut the log in half lengthwise, ensuring you cut all the way through the pastry. Place the two lengths next to each other with their cut-side up. Twist the two halves together to form a plait. Shape the plait into a spiral and transfer to the baking tray. Repeat with the remaining ingredients to create 5 more spirals.
Bake for 35-40 minutes or until golden and crisp.
Learn how to make Pesto Twisted Spirals using Fillo Pastry