1 tablespoon olive oil
1 onion, finely, diced
400 grams beef mince
1 teaspoon ground cumin
150 grams frozen spinach, defrosted (or 250 grams fresh spinach leaves, blanched, well drained and finely chopped)
1 teaspoon sumac plus extra to serve
1 tablespoon sesame seeds plus extra to serve
1 tablespoon tomato paste
½ cup water
handful coriander leaves, chopped
20 sheets of filo pastry (1 x 375 gram packet)
100 grams butter, melted
1 garlic clove, crushed
3 tablespoons lemon juice
2 tablespoons tahini
3 tablespoons extra virgin
1-2 tablespoons water
Filling: Heat the oil in a large non-stick sauté pan. Cook the onion until tender and translucent but not browned then add the beef and cumin and season generously. Increase the heat and cook until lightly golden. Stir in the spinach, sumac and sesame seeds and cook for a further minute then stir in the tomato paste until combined. Add the water and cook until almost all has been absorbed before stirring in the coriander. Set aside to cool.
To fold: Place the packet of filo on a bench with the short edge closest to you. Cut the filo pile in half vertically and return half to the pack. Butter each piece as you go with melted butter and fold over twice vertically to create 3 layers. The strip will end up about 6 cm wide and 28 cm long. Place a generous teaspoon of beef mixture at one end of each strip. Take the bottom left hand corner and fold diagonally up and over the mixture to form a triangle. Now take the bottom right hand corner and fold straight up to form another triangle. Continue to fold corner to corner. Place on a lightly greased oven tray and continue until all are done, keeping them covered with a tea towel as you go. (At this point the triangles can be frozen or covered tightly with plastic wrap and refrigerated for up to 2 days.)
Preheat the oven to 180˚C.
Brush the tops with butter and cook for 18-22 minutes or until golden and hot through.
Sauce: Combine all sauce ingredients, except the water, in a small bowl or jug. Whisk in enough water so it is a pouring consistency.
To serve: Place the triangles on a serving plate and drizzle over a little of the dressing. Sprinkle with extra sumac and toasted sesame seeds and serve the remaining dressing on the side.