Spinach and feta fatayer recipe
- Cuisine: Moroccan
The flavour of the feta through the spinach with the spices is very moorish, I ate these regularly as a daytime snack throughout Syria.
500g fresh spinach, blanched
250g Persian feta
1 onion, finely chopped
Salt & pepper
½ teaspoon ground allspice
1 dessertspoon sumac
400g puff pastry
Preheat oven to 180°C/Gas 4.
Make sure that the spinach has all the excess water squeezed out, and then roughly chop.
In a fry pan heat some olive oil; fry the onions until golden brown. Add the spinach, allspice, sumac and season well. Make sure all ingredients are mixed well.
Cut the puff pastry into 10cm rounds with a pastry cutter. Take a round of puff pastry and lay it flat in your hand and put a dessertspoon in the middle.
To make a traditional three-sided pie, lift up two sides and pinch the neighbouring edges together, making a thin-ridged joint. Lift the third side and join its two edges to the other sides to make a pyramid with a rounded base.
Seal the openings by pinching the edges firmly all the way to the top. Do this with all the discs.
Place the pies on foil on a baking sheet and bake in the oven for 25-30 minutes until golden brown.
Displaying 10 of 56 Moroccan Restaurants.
|1.||Builders Arms Hotel, bandroom||Fitzroy|
|2.||Moroccan Soup Bar||Fitzroy North|
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|6.||Kazbah On Darling||Balmain|
|7.||Cafe Mint||Surry Hills|
|9.||Little Moorish Restaurant||East Perth|
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How to store spices
Spices are generally at their best for up to a month, if stored correctly. Store spices in an airtight container in a cool, dark place. Humidity, light and heat will cause herbs and spices to quickly lose their flavour.
A red pepper paste which can be hot or mild.