Make the most of dates with these sweet and savoury filo cakes that are based on recipes from the Middle East. They make a great side dish because they are full of feta, dates, and spinach.
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Ingredient
– 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 nut– 150g feta, crumbled– 1 medium egg, lightly beaten– 250g pack filo pastry sheet– Black sesame seeds, for sprinkling
Ingredient
Cook spinach in 2 tablespoons water over low-medium heat, covered. Drain spinach after stirring twice until wilted, about 4 minutes.
Step 1
Step 1
Instructions
After cooling, squeeze the spinach's excess water with your hands and chop roughly. Fry 10g butter and all the oil in a big pan. Cook the onion until pale and softened over medium-low heat.
Step 2
Step 2
Add drained spinach and garlic, season, and simmer for 5 minutes, stirring periodically. Let cool. Mix spring onions, dates, parsley, mint, pine nuts, feta, and egg into the spinach mixture in a bowl. Season.
Step 3
Step 3
Preheat the oven to 190C/170C fan/gas 5. Cut filo pastry into 9-10cm strips after unrolling. After melting the butter, brush one strip and then the other with it. While working, cover the remaining pastry with a tea towel.
Step 4
Step 4
Place two heaped teaspoons of filler at the end of the strip nearest you. Fold the pastry's bottom corner diagonally over the filling to meet the right edge.
Step 5
Step 5
Fold over the filled triangle and repeat to make a clean triangular filo box, dusting with butter along the strip. Repeat with all pastry and filling.
Step 6
Step 6
Butter the tops and place on baking pans. Sprinkle with black sesame seeds and bake until pastry is golden brown, 25–30 minutes.