This is actually far simpler than it may sound, and works well as a centrepiece on Christmas Day along with all the usual veggies and gravy. The idea here is create layers of filling so when you cut through the wreath, the colours of Christmas (red and green) are revealed

The recipe here makes a 26cm wreath which is enoiugh to feed 6 people

Leave out the cream cheese or replace with a vegan alternative, and use vegan spread or olive oil in place of butter for a 100% plant based wreath

Ingredients

2 tablespoons olive oil
1 onion – finely chopped
1 carrot – peeled and grated
1 stick celery – finely diced
3 cloves garlic – crushed
Small bunch kale or cavalo nero – stalks removed and finely sliced
100g quinoa
1 teaspoon salt
50g walnuts – crushed
Freshly ground black pepper
500g spinach
100g cream cheese
Roasted red peppers (from a jar)
8-12 sheets filo pastry
Large knob of butter – melted

Method

Heat the olive oil in a large frying pan (one that had a lid), the tip in the onion, carrot, celery and garlic. Fry gently, stirring occasionally until tender then add the kale, fry fir a further 2-3 minutes then add the quinoa. Cover with approx. 500ml of water and bring to the boil. When boiling, reduce the heat, cover with the lid and leave for 15-20 minutes until the water has been absorbed

Wilt the spinach. If using bagged, open the top of the bag and microwave for 3 minutes. Squeeze as much water out as possible, roughly chop and mix with the cream cheese

Take a 26cm wreath cake mould and brush with melted butter. Put the oven on to 200C

Line the bottom and sides with several sheets of filo pastry, brushing each layer with butter

Now fill the pie with half the quinoa filling, then a layer of half the spinach. Remove 2-3 peppers from the jar, shaking off any excess oil, cut into strips and lay them on top of the spinach. Cover with the remainder of spinach, then the rest of the quinoa. Now fold in the pastry, again brushing with butter, and add another couple of layers of filo pastry so make sure everything is sealed

Put the wreath in the oven for approx. 20 minutes until browned, then carefully turn over onto a baking sheet, removing the tin, and return to the oven until what is now the top is crisp and golden