Ingredients

Ingredients

• 500g/18oz spinach leaves, well washed, with tough stalks removed

• 2 tbsp olive oil

• 2 onions, chopped

• 400g/14oz mushrooms, chopped

• 2 tsp ground coriander

• 2 tsp ground cinnamon

• 3 garlic cloves, chopped

• 400g/14oz cooked, peeled chestnuts, chopped

• 2 heaped tablespoons thick-cut marmalade

• 5 sheets filo pastry, about 28cm x 48cm (11in x 19in)

• about 50g/1¾oz butter, melted

• sea salt and freshly ground black pepper

For the tomato and ginger coulis

• 75ml/2½fl oz olive oil

• 4 garlic cloves, chopped

• 5cm/2in fresh ginger, peeled and chopped

• 800g canned chopped tomatoes

• 1 tbsp balsamic vinegar

• 1 tbsp dark brown sugar

• 150ml/5¼fl oz Madeira wine or dry sherry

• sea salt and cayenne pepper

You will also need

• 24cm/9½in springform cake tin, brushed with melted butter

Description

Recipe Uses 500g/18oz Spinach Leaves, Well Washed, With Tough Stalks Removed, 2 Tbsp Olive Oil, 2 Onions, Chopped, 400g/14oz Mushrooms, Chopped, 2 Tsp...

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