This Middle Eastern vegetarian triangular parcel, are based on a Lebanese recipe speciality called fatayer.
You could serve this as part of a mezze with olives, crusty bread and hummus or on its own as a lunch or side dish.
Serve with fresh crisp salad leaves for dinner.
Prep: 25 min
Cooking: 25 min
Serves: 6 persons
400g spinach , washed
½ tsp cinnamon
1 ½ tsp cumin seeds , toasted
200g feta cheese , crumbled
50g walnuts , chopped
1 egg , beaten
9 sheets filo pastry
200ml Greek yogurt
½ garlic clove , crushed
baby salad leaves , to serve
pomegranate molasses , to serve (optional)
- Heat the oven to 190C/fan 170C/gas 5. Wilt the spinach in a little butter, then cool, squeeze out any water and chop. Put in a bowl with the cinnamon, 1 tsp of the cumin, feta and walnuts and season really well.
- Melt 50g butter in a small pan. Cut the filo sheets in half so you have 18 squareish pieces. Butter 3 sheets on both sides, then lay on top of each other with each one at an angle to make a rough star shape. Put 1⁄6 of the filling in the middle. Bring up the sides and gather together at the top, squeeze or twist to seal firmly. Repeat with the other 5.
- Bake for 20-25 minutes until golden and crisp. Mix the yogurt and garlic with the other ½ tsp cumin seeds. Serve with a dollop of yogurt and a few salad leaves. Drizzle over a little pomegranate molasses to finish, if you like.
Nutrition per serving
364 kcalories, protein 14.5g, carbohydrate 20.1g, fat 25.6 g, saturated fat 11.9g, fibre 2.4g, salt 1.61 g