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
120g goats cheese
20g diced shallots
2 cloves of chopped garlic
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.