EGG & SPINACH BRIK. 26/04/13
INGREDIENTS METHOD

Olive oil
1 onion, chopped
1 tbsp ras el hanout spice mix (available at supermarkets)
200g/7oz spinach leaves, washed and roughly chopped
A squeeze of lemon
4 filo sheets, or 4 sheets of brik pastry
4 eggs
A pinch of dried chilli flakes
Harissa, to serve

In a large frying pan over a medium heat, heat a splash of oil and fry the onion with a good pinch of salt until soft and sweet, about eight minutes. Add the ras el hanout and cook for another two minutes. Stir in the spinach and cook until wilted. Squeeze in the lemon and check the seasoning. Keep warm for a moment.

 

On a flat, clean surface, lay out four sheets of filo or brik and fold in half, if using filo. Divide the spinach into four and place in the middle of the pastry, flattening it into a small circle and making a well in the middle with the back of a spoon. Crack an egg into the centre of each and dampen the edges of the pastry with water. Season the egg with a little salt and a very small pinch of dried chilli, then fold up and tuck in the sides to make a square.

 

When you have done all four, heat up 1cm of olive oil in a large saucepan over a medium-high heat. Carefully slide a spatula under the parcels and place in the hot oil — they are delicate, so be careful.

 

Fry the parcels, one or two at a time, for two minutes on each side until golden and crisp and the yolk is cooked to your liking. Remove from pan and leave to drain on kitchen towel before serving warm with a good spoonful of harissa.

MONGOLIAN CRISP LAMB.
05/04/14
KOREAN FRIED CHICKEN.
28/02/14
KOREAN JEON.
28/02/14
CHRISTMAS PALMIERS.
06/12/13
WILD MUSHROOM ARANCINI.
06/12/13
SPINACH AND CHEESE BOREKS.
06/12/13
PORK RILLONS.
06/12/13
SPICED GAME SAUSAGE ROLLS.
08/11/13
MARINATED OLIVES THREE WAYS.
04/11/13
THREE SMORREBROD RECIPES.
11/10/13
BABA GHANOUSH.
06/09/13
MOROCCAN EGG, POTATO & GREEN OLIVE PITTA.
06/09/13
DEEP-FRIED OYSTERS WITH SEAWEED MAYONNAISE.
30/08/13
BACON CROQUETAS.
12/07/13
BROAD BEAN FALAFEL.
28/06/13
BEER-BATTERED FISH WITH PINE NUT TARATOR.
31/05/13
SPANISH TORTILLA.
17/05/13
DEEP-FRIED BLOOD ORANGE SLICES WITH ANCHOVY & ROSEMARY SAUCE.
18/03/13
EGG & SPINACH BRIK. 26/04/13
INGREDIENTS

Olive oil
1 onion, chopped
1 tbsp ras el hanout spice mix (available at supermarkets)
200g/7oz spinach leaves, washed and roughly chopped
A squeeze of lemon
4 filo sheets, or 4 sheets of brik pastry
4 eggs
A pinch of dried chilli flakes
Harissa, to serve

METHOD

In a large frying pan over a medium heat, heat a splash of oil and fry the onion with a good pinch of salt until soft and sweet, about eight minutes. Add the ras el hanout and cook for another two minutes. Stir in the spinach and cook until wilted. Squeeze in the lemon and check the seasoning. Keep warm for a moment.

 

On a flat, clean surface, lay out four sheets of filo or brik and fold in half, if using filo. Divide the spinach into four and place in the middle of the pastry, flattening it into a small circle and making a well in the middle with the back of a spoon. Crack an egg into the centre of each and dampen the edges of the pastry with water. Season the egg with a little salt and a very small pinch of dried chilli, then fold up and tuck in the sides to make a square.

 

When you have done all four, heat up 1cm of olive oil in a large saucepan over a medium-high heat. Carefully slide a spatula under the parcels and place in the hot oil — they are delicate, so be careful.

 

Fry the parcels, one or two at a time, for two minutes on each side until golden and crisp and the yolk is cooked to your liking. Remove from pan and leave to drain on kitchen towel before serving warm with a good spoonful of harissa.

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