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Ingredients
For the Filling:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 small carrot, grated
- 1 small zucchini, grated (squeeze out excess water)
- 1 cup finely chopped spinach (fresh or frozen, thawed & drained)
- ½ cup cooked potatoes, mashed (optional for creaminess)
- 1 tsp cumin powder
- 1 tsp ground coriander
- ½ tsp paprika or chili powder (adjust to taste)
- Salt & black pepper to taste
- 2 tbsp fresh parsley or cilantro, chopped
- Juice of ½ lemon
For the Pastry:
- 8–10 sheets phyllo pastry (keep covered with a damp towel to prevent drying)
- ¼ cup melted butter or olive oil (for brushing)
- Sesame seeds or nigella seeds for topping (optional)
Instructions
1. Make the Filling
- Heat olive oil in a pan over medium heat.
- Add onion and sauté until soft and golden (about 5 minutes).
- Stir in garlic, carrot, and zucchini; cook 3–4 minutes until softened.
- Add spinach, potatoes (if using), and spices; stir well.
- Season with salt, pepper, lemon juice, and fresh herbs.
- Remove from heat and let the filling cool completely.
2. Prepare the Pastry
- Preheat oven to 375°F (190°C).
- Lay out one sheet of phyllo pastry on a clean surface and brush lightly with butter or olive oil.
- Place another sheet on top and brush again.
- Cut into 3–4 long strips.
3. Fill & Fold
- Place 1–2 tablespoons of filling at one end of each strip.
- Fold over to form a triangle, then keep folding in a triangle pattern until you reach the end of the strip.
- Brush the outside with butter or olive oil.
- Sprinkle with sesame or nigella seeds if desired.
4. Bake
- Place triangles on a parchment-lined baking sheet.
- Bake for 18–22 minutes or until golden brown and crispy.
5. Serve
- Serve warm with yogurt dip, tzatziki, or spicy tomato chutney.
