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Kasbah Tamadot

Foodie Friday: Spinach and Ricotta Briouattes

Take a taste of Kasbah Tamadot home with you with this weeks Foodie Friday recipe.

You'll need:

  • 4g Pureed garlic paste
  • 200g Ricotta
  • 750g Spinach leaves, washed
  • 20ml Olive oil
  • 200g Brik pastry (if you cannot find Brik specifically filo pastry is a good substitute)
  • 1 Egg, beaten

Make it: Serves 4

  • Blanch the spinach in a pot, strain and squeeze out any excess water
  • Finely chop the spinach before adding the ricotta and olive oil combine on a low heat. Season with salt and pepper to taste
  • Cut the brik pastry into long strips. Place a little of the spinach mix on the strip, brush with the egg wash and fold into a triangular parcel
  • Depending on your preference you can either deep fry, pan fry or bake the briouattes in the oven until golden (roughly 20 minutes in the oven at 180°C)

About Briouattes

Briouattes are made from a sweet, thin pastry known as Brik, which is similar to filo pastry but is slightly easier to work with. The recipe here is suitable for vegetarians however Briouattes in Morocco are commonly prepared with a variety of meat fillings, traditionally lamb or chicken.

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