Ingredients

  • SpinneysFOOD flour 240g
  • SpinneysFOOD Salt ½ tsp
  • SpinneysFOOD Sugar 1 tsp
  • Butter 100g
  • SpinneysFOOD bottled water 90ml
  • Feta 250g
  • Ricotta 150g
  • SpinneysFOOD Baby Spinach 250g
  • Mint 10g
  • Sultanas 2 tbsp
  • Almonds 50g
  • Garlic 1
  • Lemon 1 tsp
  • SpinneysFOOD olive oil 2 tbsp
  • SpinneysFOOD Sea Salt 2 tsp
  • SpinneysFOOD Black Pepper 1 tsp

Equipment

  • Bowl 1

Nutrition (Per serving)

  • Calories 1515
  • Fat 51.4g
  • Saturates 23g
  • Protein 38.8g
  • Carbs 48.9g
  • Sugars 12.7g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Feta and mint sambousek

Arabic 20 Mins Prep · 10 Mins Cook


  1. To make the dough, combine the cake flour, salt and fine grain white sugar in a bowl. Rub the softened, salted butter into the mixture until it resembles coarse breadcrumbs.
  2. Make a well in the centre and stir in the water.
  3. Work the mix until a soft dough forms, then knead for about 5 minutes or until smooth
  4. Divide into 15g (walnut-sized) balls, place on a tray and cover. Set aside.
  5. To make the filling, combine all of the ingredients including the garlic clove in a bowl and season well with salt and pepper.
  6. To assemble, take a ball of dough and flatten it into a disc, either by hand or using a rolling pin. Holding the disc, place a teaspoonful of the spinach filling in the centre.
  7. Fold over one side and press the edges together to make a semi-circle, folding and twisting the edges over to give the pastry a finished look.
  8. At this point, you can choose to freeze the sambousek for up to a month.
  9. To cook, preheat a deep-fryer with oil to 180°C. Fry 4-5 of the sambousek at a time for about 5 minutes, flipping over halfway.
  10. Place the fried sambousek on paper towels to drain, then serve immediately.