Quinoa Sambousek with Spinach and Feta

Steps

1. 1

   Cook the quinoa

   • Rinse the quinoa under cold running water for 30 seconds.
   • In a small saucepan, bring 2/3 cup (160 ml) water to a boil over high heat.
   • Add the rinsed quinoa, stir once, and return to a boil.
   • Reduce the heat to medium-low, cover with a lid, and simmer for 12–15 minutes, until the water is completely absorbed and the grains are tender.
   • You'll know it's done when each grain shows a small white spiral (the germ) popping out.
   • Remove from heat and let sit covered for 5 minutes.
   • Fluff gently with a fork and spread on a plate to cool to room temperature, about 10 minutes.

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   Ready when: Grains are tender, white germ rings visible, liquid fully absorbed

   Tip: Don't skip the standing time—it ensures fluffy, separate grains that won't stick together in the filling

2. 2

   Sauté and wilt spinach

   • While the quinoa cools, heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat until shimmering.
   • Add the fresh spinach (in batches if your pan is crowded) and stir frequently for 3–4 minutes, until completely wilted and any liquid has evaporated.
   • Transfer the wilted spinach to a colander.
   • Once cool enough to handle, use a clean kitchen towel or paper towels to squeeze out all excess moisture—this is important to prevent soggy sambousek.
   • Coarsely chop the squeezed spinach and set aside.

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   Ready when: Spinach is completely wilted, all liquid has evaporated, and no moisture squeezes out of the towel

   Tip: Thoroughly drying the spinach prevents the filling from becoming watery and the pastry from becoming soft

3. 3

   Mix filling ingredients

   • In a medium bowl, combine the cooled quinoa, chopped spinach, crumbled feta cheese, sumac, salt, and black pepper.
   • Gently fold together with a spoon until evenly distributed, taking care not to break the feta into powder.
   • Taste a small spoonful and adjust seasoning—the sumac should add a pleasant, subtle tartness without overpowering the other flavors.
   • The filling should be at room temperature before you begin assembling the pastries.

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   Ready when: All ingredients are evenly distributed and well combined

   Tip: A gentle hand keeps the feta in distinct, creamy pieces; aggressive mixing will turn it into fine crumbles and make the filling dry

4. 4

   Preheat oven and prepare workspaceOven 375°F / 190°C

   • Preheat your oven to 375°F (190°C).
   • Line two large baking sheets with parchment paper and set aside.
   • Remove the phyllo dough package carefully and gently unstack the sheets onto a clean, dry work surface.
   • Immediately cover them with a damp—but not dripping wet—kitchen towel.
   • This keeps the exposed phyllo from drying out and becoming brittle.
   • Pour the 3 tbsp (45 ml) olive oil into a small shallow dish so it's easy to reach while folding.

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   Tip: Phyllo dries out in just a few minutes if left uncovered; work quickly and keep the towel in place

5. 5

   Fold the sambousek pastries

   • Working with one phyllo sheet at a time, lay it on your work surface and immediately cover the remaining stack with the damp towel.
   • Using a pastry brush, lightly brush the entire surface of the exposed sheet with olive oil.
   • Place about 1.5 tbsp (22 ml) of filling in one corner, leaving a ½-inch (1 cm) border on two sides.
   • Fold that corner over the filling to form a triangle, then continue folding the triangle over itself, keeping the edges tight and the shape compact, until the entire sheet is folded into a triangular package.
   • Place the folded sambousek seam-side down on your prepared baking sheet.
   • Repeat with the remaining phyllo sheets and filling.
   • Once all are assembled, lightly brush the tops and all visible sides of each triangle with olive oil.
   • Sprinkle the sesame seeds over the tops if desired.

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   Ready when: All pastries are folded tightly, arranged on baking sheets seam-side down, and lightly oiled

   Tip: Don't overfill—1.5 tbsp is just right; overstuffed pastries will burst during baking. Seal the edges generously with oil so they stay closed and crisp

6. 6

   Bake until golden and crispyOven 375°F / 190°C

   • Place both baking sheets in the preheated 375°F (190°C) oven and bake for 20–25 minutes, until the sambousek are deep golden brown on top and the bottoms are light golden.
   • If the tops are browning faster than the bottoms, loosely tent the sheets with foil during the last 5 minutes.
   • Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a serving platter.
   • The pastries will crisp up further as they cool.

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   Ready when: Pastries are deep golden brown on top, crispy throughout, and slightly firm when tapped

   Tip: Watch closely in the final minutes—phyllo can go from perfectly golden to papery and too dark very quickly