Recipes

Wine and Dine

Spinach, Courgette & Walnut Borek Vegan Taste of the Middle East
Serves 4

• 300g/10oz packet filo pastry, thawed (leave in fridge overnight)
• Olive oil
• Sesame seeds
• Filling
• 450g/1lb fresh spinach
• 225g/8oz courgette, grated
• 100g/4oz green pepper, finely chopped
• 50g/2oz walnuts, grated
• 25g/1oz vegan cheese, such as Redwoods gouda or mozzarella
• 1 onion, peeled and finely chopped
• 1 garlic clove, crushed
• 1 tbsp olive oil
• 1 dsp dried parsley
• ¼tsp ground allspice
• Black pepper

1. Wash spinach and put in a large pan with only the water that clings to leaves.
2. Cook gently until tender, drain and allow to cool, then squeeze out any excess water.
3. Chop spinach finely. Heat oil and fry onion and garlic until soft.
4. Add courgettes and green pepper and fry for another 2 minutes.
5. Remove from heat and add spinach and remaining filling ingredients.
6. Mix very well and allow to cool.
7. Cut filo sheets in half on a flat surface. Place a third of sheets on an oiled baking sheet, brushing between each one with olive oil.
8. Spread half filling on pastry, leaving a gap around edges for tucking in. repeat these two layers and finish with remaining filo sheets. Tuck edges under to enclose filling and brush top with oil.
9. Sprinkle with sesame seeds and bake in oven for about 25 minutes until golden brown.
10. Meanwhile, make yoghurt sauce of your choice (see below)
11. Serve with yoghurt sauce and accompany with vegetables/salad dishes.

Tahini & Yoghurt Dressing
Serves 4

• 2 rounded tbsp light tahini
• 5 rounded tbsp plain soya yoghurt
• 1 tbsp lemon juice
• 1 garlic clove, crushed
• 1 rounded tsp parsley
• black pepper

1. Combine all ingredients and warm gently. Do not boil.

Coriander, Garlic & Yoghurt Dressing
Serves 4

• 175ml/6fl oz plain soya yoghurt
• 4 rounded tbsp fresh coriander, finely chopped
• 2 garlic cloves, crushed
• black pepper

1. Mix ingredients together and warm gently. Do not boil.