Anyone know good morrocan goats cheese filo pasty receipies?

Question

Anyone know good morrocan goats cheese filo pasty receipies?

had one at a restaurant and it was yummy

Or other tips for morrocan cuisine

Answer 1

spinach & feta filo pie

Serves: 6

Ingredients

500g (1lb) spinach
1/2 tpn freshly grated nutmeg
2oog (7oz) feta cheese
500g (1lb) tomatoes
1 tbspn fresh mint
75g (3oz) butter]
250g (8oz) pack of filo pastry
1 tbsp sunflower seeds

Instructions

1. Wash the spinach and heat in a large pan until it wilts. Sprinkle with the nutmeg.

2. Crumble the feta cheese and mix with the spinach. Chop the tomatoes into 1cm (1/2inch) pieces and add to the spinach along with the chopped mint.

3. Brush a deep, 28cm x 23cm (11 inches x 9 inches) roasting tin with the melted butter. Open out the pastry and cut in half. Keep the pastry that you are not working with covered to prevent it from drying out.

4. Lay one sheet of pastry in the tin, brush with butter and lay another sheet on top. Repeat until there are eight layers.

5. Spread a quarter of the spinach mixture over the pastry. Lay another three buttered sheets on top. Repeat to give four layers.

6. Top with three more buttered sheets. Scrunch up the remaining sheets and scatter on top. Pour the remaining butter over the pie and sprinkle with sunflower seeds.

7. Bake at 200C (400F) Mark 6 for 25-30 minutes until golden brown.

Answer 2

This should get you started
Moroccan cigars
Categories: Favorite Appetizer Posted-mm Suzy
Yield: 24 Appetizers
6 tb Unsalted butter
3 Scallions, thinly sliced
10 oz Pkg frozen chopped spinach,
Thawed, squeezed dry
⅓ c Ricotta cheese
3 oz Feta cheese, crumbled (Substitute Goat Cheese)
½ c Parmesan cheese, grated
1 lg Egg white
¼ ts Freshly ground black pepper
2 tb Fresh dill, minced
12 Sheets phyllo dough, thawed if frozen
Sesame seeds

1. Preheat oven to 375 degrees F. In a small skillet, melt butter over medium heat. Pour all but 1 Tbs. butter into a small bowl. Add scallions to skillet; cook until softened, 1 minute. Let cool. 2. In medium bowl, combine scallions, spinach, ricotta cheese, feta cheese, egg white, 1/4 c. parmesan cheese and the ground pepper. In a small bowl, combine remaining Parmesan cheese and dill. 3. Lay 1 sheet phyllo on work surface with short end facing you. Cover remaining phyllo with a damp dishtowel and plastic wrap. Using a pastry brush, lightly drizzle some melted butter onto the phyllo paying particular attention to the edges; gently brush butter to just cover phyllo do not soak it! Sprinkle with 2 tsp of the parmesan/dill mixture. Cover with another sheet of phyllo; drizzle and brush with butter. Cut in half crosswise, then lengthwise, to form 4 rectangles. For each cigar; Shape 1 rounded tablespoon of spinach filling into a thin log along the short side of phyllo, about 3/4" from the edge. Fold bottom edge up and over filling; tuck in ends; loosely roll up into cigar shape. (Cigars will split if rolled too tightly.) Place cigars seam side down on ungreased baking sheet, 1" apart; brush each cigar lightly with melted butter and lightly sprinkle with sesame seeds. Keep baking sheet covered with plastic wrap as you prepare more cigars or they will dry out. Repeat process with remaining phyllo sheets. Bake 18-20 minutes or until phyllo is crisp and browned. Let cool until just warm. Serve immediately. Adapted from McCall's Magazine Sept.'97 From the

http://fooddownunder.com/cgi-bin/search.cgi?q=morrocan
http://www.gourmet.gr/recipes/moroccan/index.asp?gid=1&nodeid=27&whichpage=2&pagesize=10

Answer 3

I don't but I can tell you that they are delicious.