Ingredients Jump to Instructions ↓

  1. 150g spinach , washed

  2. half an onion , finely chopped

  3. 1 tbsp olive oil

  4. chilli flakes , a small pinch or chilli sauce a few drops

  5. a pinch cumin seeds

  6. 50g butter , melted

  7. 2 x 1cm slices goat's cheese (from large log)

  8. 4 sheets filo pastry

Instructions Jump to Ingredients ↑

  1. Heat the oven to 220C/fan 200C/gas 7. Steam the spinach until wilted then squeeze out any juice and chop roughly. Fry the onion in the olive oil with the chilli and cumin until soft. Stir in the spinach, then remove from the heat, season and cool.

  2. To make the parcels, lay a sheet of filo on a flat surface and brush with melted butter. Lay another sheet on top, brush with more butter. Put a slice of goat's cheese in the centre of the pastry, and pile half the spinach on top. ■ Pull one side of the pastry over the top of the spinach. Brush the pastry with butter again, then pull the opposite side over and press down lightly. Brush once more with butter and repeat with the other two edges. Make a second parcel the same way. Chill until needed.

  3. To make the couscous, gently fry the onion, cardamom pods and cumin seeds in the oil until softened. Add the turmeric and couscous and stir. Pour 300ml boiling water over, adding a good pinch of salt. Cover and turn off the heat. Leave for 10 minutes to absorb the water, then stir in the herbs (you want to serve it warm).

  4. To cook the parcels heat 1 tbsp olive oil in an oven-proof frying pan. Add the parcels, cheese side down and fry until just golden, then turn them over and slide into the hot oven for 8-10 minutes. Serve with the couscous.

  5. Know-how A red-pepper based sauce goes very well with this. Whizz a jar of roasted peppers with 2 fried shallots, a good slug of olive oil and some fresh coriander. Season with salt, pepper and white wine vinegar.


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