Mediterranean Archives

Mediterranean

Mediterranean sweet peppers and corn with goats’ milk cheese on pasta or rice

30 minutes

Greek-style spinach burger with tzatziki

Serves Makes 2 burgers

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

200 g baby spinach, blanched, water pressed out, and roughly chopped
4 spring onions, chopped
1 T dill, chopped
100 g goat’s-milk feta, roughly broken
a pinch of grated nutmeg
4-6 sheets phyllo pastry
60 g unsalted butter, melted
kalamata olives, for garnishing

For the tzatziki, combine

1 Mediterranean cucumber, grated
2 t chopped garlic
1 t chopped mint
a pinch of salt
150 g Greek yoghurt

Method

Preheat the oven to 200ºC.
Combine the spinach, onion, dill, feta and nutmeg. Using a side plate as a template, cut out 12 rounds of pastry. Divide into four stacks, each with 3 sheets on top of one another.
Divide the spinach mixture into four and place in the centre of each stack. Carefully fold over the pastry to close. Brush a baking tray with some of the melted butter and top with the patties. Brush the patties with the remaining butter before baking for 15 minutes, or until golden brown.
Serve the phyllo patties sandwiched together with the tzatziki and garnished with olives.
Cook’s tips: Replace the spinach with any of the following: 150 g courgettes, grated and strained • 200 g mushrooms, chopped, grilled and juices drained • 100 g each cabbage, shredded, and carrot, grated and lightly stir-fried.
Per serving: 2766.2 kJ, 17.9 g protein, 40.3 g fat, 31.5 g carbs

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Greek-style spinach burger with tzatziki

Greek-style spinach burger with tzatziki

Ingredients

Method