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5 Brick pastry sheets

80g Butter (clarified)

Olive oil

1 Red onion (diced)

1 Garlic clove (made into a paste)

260g Baby spinach (washed)

130g Feta cheese (crumbled)

50g Pine nuts (toasted)

Med Cuisine Organic Za’atar Tahini to taste

Salt, cracked black pepper and lemon juice to taste

White sesame seeds and Med Cuisine Za’atar to finish



*Yield: a 22cm cake tray – preferably with a removable bottom*

Start by clarifying your butter. Place the butter in a small sauce pan or ramekin and keep it on a quite warm place (you can keep it over very low heat). This way the fat will separate from the milk solids in the butter and that’s what you are looking for. When it happens, keep aside ready to use.

Preheat the oven at 180C.

In a medium pan, start by sweating the red onion in some olive oil and a little salt.

When lightly golden, add the garlic paste and cook it off.

Start adding the spinach, sweating it off.

When all the spinach has been added and has wilted down, transfer the mixture into a colander or sieve and squeeze it to remove any excess liquid.

Allow the mix to cool down.

When ready, add the feta cheese and pine nuts to it and mix well.

Add a few table spoons of Med Cuisine Organic Za’atar Tahini.

Season to taste using salt, cracked black pepper and lemon juice and set it aside.

Using a pastry brush, grease the cake tin with clarified butter.

Start building layers of filo pastry, brushing them in between with clarified butter and making sure they cross over each layer.

Transfer the mix into the tart case and drizzle some more tahini over it.

Start closing the tart, wrinkling the pastry that has been hanging out the tray over the mix, making sure you brush the pastry with clarified butter in between the layers.

When coming to the last layer, brush it with butter once more and sprinkle the top of the tart with white sesame seeds and some Med Cuisine Za’atar Tahini.

Take it to the oven at 180C for 10 minutes. Then decrease the temperature to 160C and bake for a further 5 minutes.

When ready, remove from the oven and allow it to cool a little before serving.

Enjoy it over lunch or as a mid afternoon snack. 😃



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