Sunday, 2 January 2011

F is for... Feta and fenugreek filos



I was already getting uncharacteristically stressed out by the frenzy of F and having cut my thumb with a knife while slicing potatoes, I dragged in the assistance of Richard and my younger sister, Debs, to lend a helping hand. I had made the filling for the filos and allowed it to cool. The oven was on and half a pack of butter had been melted in preparation. I demonstrated the steps needed to make the filos and they then formed a mini factory production line as I got on with slicing and soaking my frites - wearing the second blue plaster of the day.

Feta and fenugreek filos

Preheat the oven to 180 C (160 C Fan)

A packet of fresh spinach
1 onion, finely sliced
3 cloves of garlic, crushed
Olive oil
3 tsp fenugreek seeds, ground (this is not light work, so if you have an electric spice grinder, I'd suggest you use it)
A small packet of feta
Salt and pepper
1 packet of filo pastry
250 g butter, melted

First off, make the filling: fry the garlic and onion in a little olive oil until soft and brown. Add the fenugreek and then the spinach. Turn the heat down to low until the spinach has wilted, season to taste and leave the mixture to cool.

Using a sharp knife, cut the filo sheets into squares (about the size of a CD case), and cover the pastry you're not using with a damp cloth to prevent it from drying out. 

Brush a square of filo with the melted butter and layer up another 4 to 5 sheets, brushing with butter in between each pastry layer. Place a small spoonful of the spinach mixture in the centre and top with a cube of feta. Draw the sides of the square up to the centre and pinch, to seal the top. Brush the whole parcel with more butter and place on a baking sheet. Continue making your parcels until all your mixture and pastry squares have been used up. Bake for 15 minutes or until the pastry is crisp and golden. These can be served hot or warm. 

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