- 500g spinach, any coarse stalks removed
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 115g butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ small onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, crushed
- 4 spring onions, finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 8 dates, stoned and finely chopped
Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…
- ½ small bunch of parsley, leaves finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 8 mint sprigs, leaves torn
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 25g toasted pine nuts
- 150g feta, crumbled
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 1 medium egg, lightly beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 250g pack filo pastry sheets
- black sesame seeds, for sprinkling
Put the spinach in a pan with 2 tbsp water over a low-medium heat and cover. Stir the spinach a couple of times until wilted, about 4 mins, then drain. When cool enough to handle, firmly squeeze the excess water from the spinach with your hands, then roughly chop.
Heat 10g of the butter and all of the oil in a large frying pan. Add the onion and cook over a medium-low heat until pale and softened. Add the drained spinach and garlic, season and cook for about 5 mins, stirring occasionally. Leave to cool.
Transfer the spinach mixture to a bowl, then mix in the spring onions, dates, parsley, mint, pine nuts, feta and egg. Season.
Heat the oven to 190C/170C fan/gas 5. Unroll the filo pastry and cut it into strips 9-10cm wide. Melt the rest of the butter, then brush one strip with some of it before putting another strip on top and brushing that too. Keep the remaining pastry covered with a tea towel as you work. Put two heaped teaspoonfuls of the filling at the end of the strip nearest to you. Fold the bottom corner of the pastry diagonally over the filling, so that what was the bottom edge now meets the right-hand edge of the pastry. Fold over the filled triangle and keep going like this with the whole strip, brushing with butter as you go, until you have a neat triangular filo package. Repeat the process with all the pastry and filling. Brush the top of each one with butter, then put onto baking sheets. Sprinkle with the black sesame seeds and bake for 25-30 mins, or until the pastry is golden brown.
Lemon flavoursA little chopped preserved lemon can be added to the stuffing for more Middle Eastern-inspired flavour.