📝 About This Recipe
These elegant, triangular pastries are a beloved staple of Moroccan street food and festive gatherings, offering a delightful crunch that gives way to a creamy, savory center. By combining the earthy depth of sautéed spinach with the salty tang of high-quality feta and a hint of North African spice, these briouats represent the sophisticated balance of flavors found in traditional Pastilla-style appetizers. Wrapped in paper-thin warqa or phyllo dough and fried to a shimmering gold, they are the perfect introduction to the vibrant world of Moroccan savory pies.
🥗 Ingredients
The Filling
- 500 grams Fresh Baby Spinach (washed and roughly chopped)
- 200 grams Feta Cheese (crumbled into small chunks)
- 1 Yellow Onion (finely diced)
- 3 Garlic Cloves (minced)
- 2 tablespoons Olive Oil (for sautéing)
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 1 pinch Red Chili Flakes (optional, for a subtle heat)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 large Egg (lightly beaten to bind the filling)
- to taste Salt and Black Pepper (be cautious with salt as feta is naturally salty)
The Pastry and Assembly
- 1 package Warqa or Phyllo Dough (thawed if frozen)
- 100 grams Unsalted Butter (melted for brushing)
- 1 cup Vegetable Oil (for shallow frying)
- 1 Egg Yolk (beaten with a teaspoon of water to seal the edges)
👨🍳 Instructions
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1
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5-6 minutes until soft and translucent.
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2
Add the minced garlic and cook for another 60 seconds until fragrant, being careful not to let it burn.
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3
Add the chopped spinach to the skillet in batches. Stir until the spinach has completely wilted and its volume has reduced significantly.
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4
This is the most crucial step: Transfer the cooked spinach to a fine-mesh sieve and press firmly with the back of a spoon to remove all excess moisture. A dry filling ensures a crispy pastry.
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5
In a mixing bowl, combine the drained spinach, crumbled feta, parsley, cumin, nutmeg, and chili flakes. Season with pepper and a small pinch of salt.
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6
Stir in the beaten egg. This will act as a binder to keep the filling together during the frying process. Let the filling cool completely before assembling.
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7
Prepare your pastry. If using phyllo, cut the sheets into long strips about 2.5 to 3 inches wide. Keep the strips covered with a damp cloth to prevent them from drying out.
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8
Lay one strip of pastry on your work surface and brush lightly with melted butter. Place a second strip on top and brush again for extra sturdiness.
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9
Place a rounded tablespoon of the spinach mixture at the bottom end of the strip. Fold one corner over the filling to form a triangle.
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10
Continue folding the triangle upward (like folding a flag), maintaining the triangular shape until you reach the end of the strip.
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11
Brush the final edge of the pastry with the egg yolk wash and tuck it into the fold or press firmly to seal the briouat.
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12
Heat the vegetable oil in a clean skillet over medium heat. To test, drop a small piece of pastry in; it should sizzle immediately.
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13
Fry the briouats in batches for 2-3 minutes per side until they are a deep, even golden brown. Avoid overcrowding the pan.
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14
Remove with a slotted spoon and drain on paper towels. Serve warm for the best texture.
💡 Chef's Tips
Always squeeze the spinach thoroughly; any remaining water will make the pastry soggy rather than crisp. Keep your phyllo dough covered with a damp towel at all times, as it becomes brittle and cracks within minutes of air exposure. If you prefer a lighter version, you can bake these at 400°F (200°C) for 15-20 minutes, brushing the tops generously with butter. Do not overstuff the triangles, or they may burst open in the hot oil. Use a high-quality, sheep's milk feta for a more authentic and pungent Moroccan flavor profile.
🍽️ Serving Suggestions
Serve alongside a glass of hot Moroccan Mint Tea for a classic afternoon snack. Pair with a side of Harissa-spiced yogurt dip for a creamy, spicy kick. Arrange on a platter with lemon wedges to brighten the savory flavors of the spinach. Serve as an appetizer to a hearty Moroccan Lamb Tagine or vegetable couscous. Dust very lightly with a pinch of cinnamon and powdered sugar for a traditional sweet-and-savory 'Pastilla' finish.