Step 1Put the dried porcini into a heatproof bowl or jug and cover with just-boiled
water. Leave to soak until needed. Heat
1tbsp oil in a large, deep frying pan over
high heat and cook the chestnut and
oyster mushrooms for 10min, until
golden and any moisture in the pan
has evaporated.
Step 2Reduce heat to medium and stir in
the garlic, thyme, cayenne and plenty
of seasoning and cook for 1min, until
fragrant. Stir in the soy sauce, followed
by the spinach, in batches if needed,
until the spinach wilts.
Step 3Drain the soaking porcini, roughly
chop and add to the mushroom pan.
Set aside to cool.
Step 4Preheat oven to 200°C (180°C fan)
mark 6 and grease and line a 20.5cm
springform tin with baking parchment.
Lay a filo pastry sheet on a work surface,
with the long edge closest to you. Brush
the top with a little oil. Lay a second filo
pastry sheet beside the first, overlapping
the short edges slightly to make a long,
thin rectangle. Brush the second sheet
with oil. Lay 4 more filo sheets on top of
the first 2, stacking and brushing with oil
to make the rectangle 3 layers thick.
Step 5Spoon on filling in a line 2cm up from
the long edge closest to you, and leaving
a 2cm border on both sides. Fold in both
short edges on to the fi lling, then carefully
roll up from the long edge closest to you,
ending with the seam at the bottom.
Step 6Starting from one end, curl the roll into a spiral. Use the remaining fi lo
pastry sheet to patch up any splits,
if needed, brushing with oil to stick.
Carefully transfer to the lined tin,
pressing down gently on the spiral to
flatten and fill the tin (and any gaps).
Mix remaining oil (about 1tbsp) with the
maple syrup and brush over the top of the spiral. Sprinkle over the seeds.
Step 7Cook in the oven for 45min, covering
with foil for the final 10min if getting
too dark. Leave to cool in the tin for
5min, before transferring to a board
and serving in slices.
GET AHEAD
Prepare to end of step 6 up to a day ahead. Cover and chill. Complete recipe to serve.
Per serving:
Calories: 285
Protein: 9g
Total fat: 14g
Saturates: 2g
Carbs: 30g
Total sugars: 4g
Fibre: 4g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
