4-5 sheets filo pastry, £2; 100g feta, £1.79 1½ tsp zaatar, £1.80; 500g fresh spinach, £1.66 Put the spinach in a large bowl and pour over a kettle of freshly boiled water.

Gently transfer to a lined baking sheet, brush each pastry roll with butter and if desired, sprinkle with sesame seeds. Bake ...

Thoroughly wash and dry the spinach leaves, then thinly slice. Sprinkle the spinach with salt and toss. Leave it to sit for about 20 minutes. Squeeze the spinach, a handful at a time, to remove ...

Preheat oven to 180&degC. Squeeze out any liquid from the spinach, place in a bowl with the feta, ricotta, dill, eggs, salt and pepper and mix until combined.

Spinach triangles (fatayer bi sabanekh) Similar to the Greek spanakopita, which is made with filo pastry, variations of these flaky Lebanese spinach and feta pies are eaten in Middle Eastern ...

Layer the Phyllo Dough: Place a sheet of phyllo dough in the baking dish and brush lightly with melted butter. Repeat, layering and buttering each sheet until you have about 8-10 layers.

4 Spread some of the spinach mixture along one long edge of the pastry, leaving a 3cm border at each end. Roll the pastry lightly around the mixture, tucking in the ends. Repeat with the remaining ...

Tuck into a delicious filo pastry pie filled with spinach and feta, topped with more cheese and flavoursome herbs. By Chanelle Georgina, Senior Reporter. 11:44, Sun, Jan 5, ...

Extra-virgin olive oil. 1 pound baby bella mushrooms, roughly chopped. 1 large red bell pepper, cored, seeded, and roughly chopped. 1 medium zucchini, roughly chopped ...

Lay a sheet of filo pastry on a clean worktop, brush with a little olive oil and spread with a little spinach mixture. Trending Roll into a long sausage shape and place in a (30cm x 40cm) baking dish.