Egyptian Feteer Spinach Cheese Folds

Ingredients

• 2 sheets thawed puff pastry
• 6 cups chopped spinach
• 6 oz feta or other salty white cheese, crumbled
• 3 tbsp butter, melted, plus 1 tbsp for cooking
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp black pepper
• 1 tomato and 1/2 cucumber, diced, for the salad
• 1 lemon, cut into wedges
• 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Heat the oven to 425F (220C) and line a sheet pan with parchment.
2. Heat the tablespoon of butter in a skillet over medium heat and cook the onion with a pinch of salt for 5 minutes, then add the garlic and cumin for 30 seconds.
3. Add the spinach in handfuls, letting each wilt before adding more, and cook for 4 to 5 minutes until fully collapsed.
4. Tip the spinach into a sieve and press it hard with a spoon until it stops dripping. Any water left in the filling will turn the pastry layers into paste.
5. Cool the spinach, then fold in the feta and black pepper. Taste before salting; the cheese usually carries enough.
6. Roll each pastry sheet into a 10-inch square and brush it generously with melted butter. Spread the filling over the middle third of each.
7. Fold the two outer thirds over the filling, brush with butter again, then fold the parcel in half the other way to build up layers. Brush the top with the last of the butter.
8. Bake for 22 to 25 minutes, until deep golden and visibly puffed into separate leaves. Rest 5 minutes, cut into squares, and serve with the tomato-cucumber salad, cilantro, and lemon wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.