M’hencha: Moroccan Spinach and Almond Feta Hand Pies
[Vegan]

To Make the Feta:

1. Preheat the oven to 390°F. Line a small 5-inch springform tin or oven dish with greaseproof paper.
2. Drain the soaked almonds, then add to a food processor with all the other ingredients. Process everything together until smooth, scraping the sides periodically, if necessary.
3. Transfer the mixture to the lined tin and bake in the oven for around 40 minutes, or until golden brown. Leave to cool completely before using.

To Make the Spinach Filling:

1. Heat the olive oil in a large frying pan. Add to this the garlic and the onion and fry until golden-brown, about 5 minutes.
2. Add the spinach to the pan and continue cooking until the leaves are well-wilted.
3. Remove the pan from the heat and stir through the fresh herbs, the vegan cream, the nutmeg, and half of the almond feta. Season to taste, combine well, then set aside to cool before filling the pies.

To Assemble:

1. Preheat the oven to 390°F.
2. Lay out two sheets of the filo pastry, one on top of the other, with the longer edge facing you. Cover the other filo sheets with a damp tea towel to prevent them from drying out while you make the first pie.
3. Spoon a third of the filling onto the pastry; make an even strip of about 3 or 4 centimetres at around the same distance from the edges of the pastry. Dot a few dollops of the remaining feta on top.
4. Carefully lift the edge of the pastry over the filling and roll under into a sausage shape. If you find it’s thicker in parts, you can squeeze it gently to distribute the filling more evenly. When you’ve got a nice, even shape, start rolling it in on itself to form a coil. Tuck the end underneath the coil and place onto a baking sheet lined with greaseproof paper (or a non-stick one). Repeat the same process for each of the pies, using 2 sheets of filo and a third of the filling with each one.
5. Once all the coils are on the baking sheet, brush them with a little olive oil and place in the preheated oven for 35-40 minutes, or until the pastry is golden-brown and crisp throughout.
6. Serve hot or leave to cool.