El Fenn

Derb Moullay Abdullah Ben Hussain,
Bab El Ksour,

+212 524 44 1220
[email protected]

Goats Cheese & Spinach Briouats


A traditional Moroccan dish that pairs perfectly with the beetroot salad. If goats cheese isn’t your thing you could try spiced lamb mince or chopped mixed fish.


Makes around 6 medium briouats



300g spinach 

120g goats cheese 

65g walnuts 

20g diced shallots 

2 cloves of chopped garlic

20ml honey 

5g chopped tarragon

10g chopped chives 

4ml olive oil

One pack filo pastry



  • Heat the olive oil in a frying pan. Finely dice the shallots and chop the garlic before frying for a couple of minutes. Add the spinach, season with salt & pepper, and allow the spinach to wilt before removing from the heat and leaving to cool. Gently squeeze out the water.  
  • Mix the goat cheese, honey, chives and tarragon until blended. 
  • Heat the oven to 190C/170C fan, chop the walnuts and sprinkle with water before tossing in the sugar. Scatter over a baking sheet and bake in the oven for 6-8 mins until golden brown. Remove from the oven and allow to cool.
  • Mix all the ingredients together. 
  • Cut a sheet of filo pastry into three wide strips lengthways and put a spoonful of the mix at one end before folding. For a step by step guide on how to fold have a look here. Seal the edges of each parcel with egg yolk.
  •  To cook, you can either deep fry in 180C for 2 mins 30 seconds. Or half fill a deep frying pan with olive oil, heat and fry the briouats for 3 minutes – making sure to turn them every 30-40 seconds. Alternatively put the briouats on a baking tray and cook at 180°C for 8 minutes. 

Serve with beetroot and citrus salad or on their own. Enjoy.


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