Bored of the typical spinach and feta combo? Try this incredibly delicious spinach, feta, date sambousek with toasted pine nuts and sun-dried tomatoes. Whether you’ll want to actually make the sambousek, or use the filling for a pie, I can promise you that this will be one of the most exciting flavour combinations you will have had!
- 400g fresh spinach
- 150g curly kale, chopped
- 20g butter
- 4 garlic cloves, finely chopped
- 2 tsp baharat
- 2 tsp sumac
- 1 tsp black pepper
- 250g feta cheese, chopped
- 10 dates, chopped
- 1/4 cup of pine nuts, toasted
- 5-6 sun dried tomatoes, chopped
- 1 handful of fresh coriander, chopped
- 1 sheet of puff pastry
- 1 egg for brushing
- 2 tsp sumac, for decoration (optional)
- 1 tbsp nigella seeds, for decoration (optional)
- Preheat the oven at 180ºC.
- Heat the butter in a large pan and fry the garlic for about a minute. Don’t burn it, or else the entire dish will become bitter!
- Add the spinach and kale and stir well until they become soft and the water evaporates. Remove the pan from the heat.
- Add the feta, dates, pine nuts, sun dried tomatoes and spices and mix.
- Roll the puff pastry until very thin (less than half a cm) then cut it in squares. Add filling to the pastry, them shape the sambousek. You can use a bit of water to make sure the two sides stick to each other and the dumplings close properly.
- Egg-wash, sprinkle some sumac, nigella seeds and salt, then bake for 15-20 minutes, until golden.
Love, happyholism and nom-nom,