These quick and easy chicken and za'atar pastry triangles are the perfect snack to share with loved ones. Serve them on a bed of labneh or yoghurt for something a little extra
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Serves | Makes 12 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 121 |
| Fat | 5.2g |
| Saturates | 1.5g |
| Protein | 6.4g |
| Carbs | 10.3g |
| Sugars | 0.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a baking tray with parchment paper. Cube the chilled butter.
Lay the phyllo out on a clean surface. Cut the phyllo into 7cm-wide long strips.
Remove the chicken sausage from its casing.
Place a walnut-sized amount at the bottom of the pastry strip. Sprinkle with a little za’atar then fold the corner over the filling to form a triangle. Keep folding from corner to corner to form a samosa shape. Secure the edge with some water. Sprinkle with more za’atar. Repeat with the remaining strips of pastry.
Place the triangles on the tray and bake for approx. 10 minutes or until golden.
Serve with labneh or a yoghurt dip, if desired.
