Quail’s egg, wild mushroom and spinach filo wreath

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This delicious and rather impressive Christmas wreath will be the talk of your Christmas dinner this year. Perfect for vegetarians, this wreath packs crisp filo pastry with rice, soft Quail’s eggs and handfuls of pine nuts.

This pastry wreath is the ideal centerpiece for your vegetarian Christmas feast. Follow our step-by-step picture recipe to make this tasty showstopper.

Ingredients

  • 8 large sheets filo pastry
  • 50g butter, melted
  • Fresh bay leaves, rosemary and thyme
  • Sprigs, to garnish

For the filling:

  • 12 quail’s eggs
  • 230g basmati rice
  • 350g fresh spinach
  • ½tsp saffron strands
  • 2tbsp olive oil
  • 2 shallots, finely chopped
  • 50g pine nuts, toasted
  • 3–4 slow-roasted tomatoes or
  • Semi-dried tomatoes
  • 3tbsp chopped fresh basil
  • 4tbsp crème fraîche
  • Salt and freshly ground black pepper

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