Feta and Mint Sambousek

The perfect celebration snack, these Arabic light bites are a party favourite
Feta and Mint Sambousek
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Feta and Mint Sambousek
May 14, 2019
Preparation Time 20 minutes
Cooking Time 10 minutes
Serves 4

RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton
PROP STYLING BY Katelyn Allegra, Cassandra Upton & Sophia-Maria Eygelaar


For the dough

240g cake flour
½ tsp spinneysFOOD Salt
1 tsp spinneysFOOD Fine Grain White Sugar
100g salted butter, softened
90ml water, or as needed

for the filling

250g feta, crumbled
150g ricotta, drained
250g spinneysFOOD Baby Spinach, rinsed
10g spinneysFOOD Fresh Mint, chopped
2 tbsp sultanas, roughly chopped
50g almonds, toasted and chopped
1 clove garlic, finely grated
1 lemon, juiced and zested
2 tbsp olive oil
2 tsp spinneysFOOD Sea Salt
1 tsp spinneysFOOD Black Pepper
Oil, for frying


  • 1

    To make the dough, combine the flour, salt and sugar in a bowl. Rub the butter into the mixture until it resembles coarse breadcrumbs

  • 2

    Make a well in the centre and stir in the water

  • 3

    Work the mix until a soft dough forms, then knead for about 5 minutes or until smooth

  • 4

    Divide into 15g (walnut-sized) balls, place on a tray and cover. Set aside

  • 5

    To make the filling, combine all of the ingredients in a bowl and season well with salt and pepper

  • 6

    To assemble, take a ball of dough and flatten it into a disc, either by hand or using a rolling pin. Holding the disc, place a teaspoonful of the spinach filling in the centre

  • 7

    Fold over one side and press the edges together to make a semi-circle, folding and twisting the edges over to give the pastry a finished look.

  • 8

    At this point, you can choose to freeze the sambousek for up to a month

  • 9

    o cook, preheat a deep-fryer with oil to 180°C. Fry 4-5 of the sambousek at a time for about 5 minutes, flipping over halfway

  • 10

    Place the fried sambousek on paper towels to drain, then serve immediately