I must say I love filo pies, both sweet and savory (though I like savory better), as it doesn't take me too much time to prepare them and they offer countless possibilities when it comes to their loo and filling. You can roll them up, arrange them one over another, crumple them or wrap them into triangles... When it comes to the filling, cheese, eggs and vegetables or a combination of those three is the most common for savory pies.
This rolled-up pie is a real cocktail of food ingredients! And that's how it got its name... :) It has a plain and strong taste and therefore it's perfect for (take away) lunch or dinner by itself, but it can also be served as appetizer or party food (in smaller pieces, of course).
You'll need the following ingredients to make 1 roulade (serves 2-3 people):
1. Prepare the filling. Blanch the spinach briefly if you're using fresh one, drain and chop it. If you're using frozen one (as I did this time), just defrost it and that's it. Slice the mushrooms. Crush or grate the cheese.
2. Beat the egg using a whisk or a fork. Add milk, spinach, mushrooms, cheese and curry powder and mix until combined. Add some salt to taste, but be careful as cheese is already quite salted itself. The mixture will be a bit liquid and it will look something like this...
4. Take the first filo sheet, spread it on the tabletop and sprinkle with some oil. Don't put too much oil. One tablespoon per sheet is enough in this case.
Serve with some yogurt, buttermilk or sour cream, which will give a freshness to it.
It has a crispy crust and it's delicious, soft and juicy from the inside.
Note that this pie can be served both warm and cold, though I would recommend it warm.
Enjoy and bon appétit!