Description
Delightful Feta, Date & Spinach Pastries feature a flavorful blend of wilted spinach, sweet dates, fresh herbs, toasted pine nuts, and creamy feta, all wrapped in crispy golden filo pastry. Perfect for a savory snack or appetizer, these Middle Eastern-inspired triangles combine textures and tastes that are sure to impress.
Ingredients
Scale
Filling Ingredients
- 500g spinach, any coarse stalks removed
- 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
Cooking Fats and Seasonings
- 115g butter (divided use)
- 1 tbsp olive oil
- Black sesame seeds, for sprinkling
Pastry
- 250g pack filo pastry sheets
Instructions
- Wilt the Spinach: Place the spinach in a pan with 2 tablespoons of water over low to medium heat and cover. Stir occasionally for about 4 minutes until the spinach is completely wilted. Drain the spinach well. When cool enough, squeeze out as much excess water as possible, then roughly chop.
- Prepare the Onion Base: Heat 10g of butter and all the olive oil in a large frying pan over medium-low heat. Add the finely chopped onion and cook gently until soft and pale. Stir in the drained spinach and crushed garlic, season with salt and pepper, and cook for another 5 minutes, stirring occasionally. Allow this mixture to cool.
- Combine the Filling: Transfer the cooled spinach mixture to a large bowl. Mix in the spring onions, chopped dates, parsley, torn mint leaves, toasted pine nuts, crumbled feta, and the beaten egg. Season well with salt and pepper and stir until evenly combined.
- Preheat the Oven: Set the oven to 190°C (170°C fan)/gas mark 5. Prepare two baking sheets.
- Prepare the Filo Pastry: Unroll the filo pastry and cut it into strips about 9-10 cm wide. Melt the remaining butter. Brush one strip with melted butter, then layer another strip on top and brush that as well. Keep the remaining pastry covered with a damp tea towel to prevent drying out.
- Form the Pastry Triangles: Place two heaped teaspoons of the filling near the end of the pastry strip closest to you. Fold the bottom corner of the pastry diagonally over the filling so the bottom edge meets the right side of the pastry, forming a triangle. Continue folding the triangle along the strip, brushing with more butter as you fold, until the entire strip has been folded into a neat triangular pastry pocket. Repeat this process with all the remaining pastry strips and filling.
- Finish and Bake: Place the arranged pastries on the baking sheets, brush their tops with melted butter, and sprinkle with black sesame seeds. Bake in the preheated oven for 25 to 30 minutes, or until the filo pastry is crisp and golden brown.
Notes
- For a more Middle Eastern flavor, add a bit of chopped preserved lemon to the filling.
- Ensure the spinach is properly drained and squeezed to prevent soggy pastry.
- Keep unused filo pastry covered with a damp tea towel to avoid drying and cracking.
- Serve warm for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Keywords: feta pastries, spinach pastries, Middle Eastern pastries, filo pastry recipes, vegetarian appetizers, date and spinach pies
