small pinch chilli flakes or fresh chilli, finely chopped
pinch cumin seeds
2 sheets filo pastry
100g goats cheese
oil or melted butter for brushing the pastry
For the sauce
2 tablespoons olive oil
1 small onion, chopped
1 red chillis, seeds removed, chopped
1 clove garlic, crushed
1 jar roasted peppers, drained, roughly chopped
1 teaspoon balsamic vinegar
1/2 teaspoon caster sugar
small bunch fresh basil
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:15min › Ready in:30min
Preheat the oven to 200 C / Gas 6. Steam the spinach until wilted then squeeze out any juice and chop roughly. Fry the onion in the olive oil with the chilli and cumin until soft. Stir in the spinach, then remove from the heat, season and cool.
To make the parcels, cut the sheets in half so that you have 4 rectangle sheets in total. Lay a sheet of filo on a flat surface and brush with oil or melted butter. Lay another sheet on top so that both sheets make a cross, brush with more butter. Put half of goat cheese in the centre of the pastry, and pile half the spinach on top. Pull one side of the pastry over the top of the spinach. Brush the pastry with butter again, then pull the opposite side over and press down lightly Brush once more with butter and repeat with the other two edges. Make a second parcel the same way.
Bake for 12 – 15 minutes.
To make the sauce, heat the olive oil in a saucepan and add the onion, chilli and garlic. Fry over a low heat, until the onion has softened.
Stir in the red peppers and continue cooking until heated through.
Transfer the red pepper mixture to an electric blender or food processor and add the balsamic vinegar, sugar and basil leaves. Season with salt and pepper and blend until smooth. Add a little water or the liquid from roasted pepper if you prefer a thinner sauce.