Ingredients

500g spinach, any coarse stalks removed

115g butter

1 tbsp olive oil

½ small onion, finely chopped

2 garlic cloves, crushed

4 spring onions, finely chopped

8 dates, stoned and finely chopped

½ small bunch of parsley, leaves finely chopped

8 mint sprigs, leaves torn

25g toasted pine nuts

150g feta, crumbled

1 medium egg, lightly beaten

250g pack filo pastry sheets

Black sesame seeds, for sprinkling

Instructions

Step 1: Put the spinach in a pan with 2 tablespoons of water over low-medium heat and cover. Stir occasionally until wilted, about 4 minutes. Drain, then when cool enough to handle, squeeze out excess water and roughly chop.

Step 2: Heat 10g of the butter and the olive oil in a large frying pan. Add the chopped onion and cook over medium-low heat until pale and softened. Add the drained spinach and crushed garlic, season, and cook for about 5 minutes, stirring occasionally. Remove from heat and let cool.

Step 3: Transfer the spinach mixture to a bowl. Stir in the spring onions, chopped dates, parsley, mint, toasted pine nuts, crumbled feta, and beaten egg. Season to taste.

Step 4: Preheat the oven to 190°C (170°C fan)/gas mark 5. Unroll the filo pastry and cut it into strips about 9-10 cm wide. Melt the remaining butter.

Step 5: Brush one filo strip with melted butter, then top with another strip and brush that too. Keep the rest of the pastry covered with a tea towel to prevent drying out.

Step 6: Place two heaped teaspoons of filling at the near end of the pastry strip. Fold the bottom corner diagonally over the filling to form a triangle, then continue folding the pastry triangle over itself along the strip, brushing with butter as you go, until you form a neat filled triangle.

Step 7: Repeat the folding process with all the pastry strips and filling. Place the pastries on baking sheets, brush the tops with butter, and sprinkle with black sesame seeds.

Step 8: Bake in the preheated oven for 25-30 minutes or until the pastries are golden brown and crisp. Serve warm or at room temperature.

FAQs

Can I use frozen spinach for this recipe?

Yes, you can use frozen spinach, but be sure to thaw it completely and squeeze out as much moisture as possible before using to prevent soggy pastries.

Can these pastries be made ahead of time?

You can assemble the pastries and keep them chilled in the refrigerator for a few hours before baking. Just cover them lightly with a tea towel or plastic wrap to prevent drying out.