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| Beef and spinach filo triangles |
Makes 30-36
Beef and spinach filo triangles with Tahini sauce and sumac ingredients
Filo triangles: 1 tablespoon olive oil. 1 onion, finely, diced. 400 grams beef mince. 1 teaspoon ground cumin. 150 grams frozen spinach, defrosted (or 250 grams fresh spinach leaves, blanched, well drained and finely chopped). 1 teaspoon sumac plus extra to serve. 1 tablespoon sesame seeds plus extra to serve. 1 tablespoon tomato paste. 1/2 cup water. handful coriander leaves, chopped. 200 sheets of filo pastry (1 x 375 gram packet). 100 grams butter, melted
Tahini sauce: 1 garlic clove, crushed. Sea salt.3 tablespoons lemon juice. 2 tablespoon tahini. 3 tablespoons extra virgin olive oil. 1-2 tablespoons water
Beef and spinach filo triangles recipe: Filling: Heat the oil in a large non-stick saute pan. Cook the onion until tender and translucent but not browned then add the beef and cumin and season generously. Increase the heat and cook until lightly golden. Stir in the spinach, sumac and sesame seeds and cook for a further minute then stir in the tomato paste until combined. Add the water and cook until almost all has been absorbed before stirring in the coriander. Set aside to cool
To fold: Place the packet of filo on a bench with the short edge closet to you. Cut the filo pile in half vertically and return half to the pack. Butter each piece as you go with melted butter and fold over twice vertically to create 3 layers. The strip will end up about 6 cm wide and 28 cm long. Place a generous teaspoon of beef mixture at one end of each strip. Take the bottom left hand corner and fold diagonally up and over the mixture to form a triangle. Now take the bottom right hand corner and fold straight up to form another triangle. Continue to fold corner to corner. Place a lightly greased oven tray and continue until all are done, keeping them covered with a tea-towel as you go. At this point the triangles can be frozen or covered tightly with plastic wrap and refrigerated for up to 2 days.
Preheat the top oven to 180C. Brush the tops with butter and cook for 18-22 minutes or until golden and hot through
Sauce: Combine all sauce ingredients, except the water, in a small bowl or jug. Whisk in enough water so it is a pounding consistency
To Serve: Place the triangles on a serving plate and drizzle over a little of the dressing. Sprinkle with extra sumac and toasted sesame seeds and serve the remaining dressing on the side. By then, the beef and spinach filo triangles is ready
