Feta, Date and Spinach Pastries

• spinach↗500g g

  any thick stems removed

• unsalted butter↗115g g
• olive oil↗1 tbsp tbsp
• onion↗½ small

  finely sliced

• garlic cloves↗2

  minced

• green onion↗4

  finely sliced

• dates↗8

  pitted, finely chopped

• parsley↗½ small bunch of

  leaves finely chopped

• mint↗8

  sprigs, leaves torn

• toasted pine nuts25g g
• feta↗150g g

  crumbles

• medium egg1

  lightly beaten

• phyllo pastry↗250g pack g

  sheets

• black sesame↗

  for sprinkling

Step-by-step instructions

1. 1

   Place the spinach in a pan with 2 tbsp water over low‑medium heat and cover with a lid. Stir the spinach a few times until it wilts, about 4 minutes, then drain the water. When it cools enough to handle, squeeze out excess moisture with your hands, then coarsely chop.

2. 2

   Heat 10 g butter and all the oil in a large skillet. Add the onion and cook over medium‑low heat until it becomes translucent and soft. Add the drained spinach and garlic, season, and cook about 5 minutes, stirring occasionally. Let cool.

3. 3

   Transfer the spinach mixture to a bowl, then add the green onion, dates, parsley, mint, pine nuts, feta and the egg. Season.

4. 4

   Preheat the oven to 190 °C (170 °C convection, gas 5). Unfold the filo sheets and cut them into strips 9‑10 cm wide. Melt the remaining butter, then butter one strip, place another strip on top and butter it as well. Keep the remaining dough covered with a kitchen towel while working. At the end of each strip nearest you, place two heaping teaspoons of filling. Fold the lower corner of the dough diagonally over the filling so that the lower edge meets the right edge of the dough. Fold into a filled triangle and continue along the strip, buttering as you shape, until you have a neat triangular filo parcel. Repeat with all dough and filling. Butter the top of each parcel, place them on a tray, sprinkle with black sesame and bake 25‑30 minutes, or until the pastry is golden‑brown.