Pork in Phyllo Pastry
with Creamed Spinach
  • Description:

    Succulent pork fillet wrapped in layers of phyllo pastry - this is a meal worthy of celebration for sure. Not only will it make for a beautiful centerpiece on your Valentine’s table, but it’s absolutely delicious and bound to win over any heart. To top it off, we’re going to give you a creamed spinach recipe shortcut so you can serve the pork pastry roll with a mouthwatering side.

  • Ingredients:

    Pork in Phyllo Pastry
    600-700 g pork fillet
    Salt and freshly ground pepper
    30 ml (2 tbsp.) olive oil
    250 g phyllo pastry

    60 ml (¼ cup) melted butter
    60 ml (¼ cup) onion marmalade
    15 ml (1 tbsp.) sesame seeds (optional)

    Spinach
    300 g spinach
    125 ml (½ cup) cream cheese
    Salt and freshly ground pepper

  • Method:

    1. Preheat the oven to 180 °C.
    2. Season the pork with salt and pepper and rub with the oil. Heat a frying pan and seal the meat on both sides. Set aside.
    3. Sandwich 3 sheets of phyllo pastry together with melted butter.
    4. Spread the onion Marmalade over the pastry stack and put the fillet at one end, fold in the sides and roll up.
    5. Brush the pastry roll with butter and transfer to a baking sheet. Scatter the sesame seeds on top (if using).
    6. Bake for 15-20 minutes or until the pastry is golden and the meat is done. Rest for 10 minutes before carving.
    7. Spinach: Blanch the spinach in boiling water. Stir in the cream cheese and season with salt and pepper. Serve with the pork roll.