Spinach and Ricotta Sambousek - Chef Recipe by Henri Azzi

Spinach and Ricotta Sambousek - Chef Recipe by Henri Azzi



400 g plain flour
180 ml water
180 g butter
1/2 tsp sugar
1/2 tsp salt


250 g spinach
4 garlic cloves (finely chopped)
1/2 red onion (finely chopped)
250 g ricotta
100 g powdered Parmesan
3 tsp Shawarma spice
50 g pine nuts
Zest and juice of a lemon
2 Tbs Canola

Red Schug Sauce:

5 large hot, red peppers
1/2 bunch coriander leaves
5 large garlic cloves
1 tsp ground cumin
3 tsp olive oil



Place flour in a deep bowl, add sugar, salt and butter. Mix well with your fingertips until it resembles fine breadcrumbs.

Gradually add little quantities of water and mix thoroughly until a dough forms. Cover with a kitchen cloth and set aside for 30 minutes.

Roll the dough into around 3 mm of thin pastry. Using a medium sized cup or dough cutter, cut round pieces of the dough. Place 1 Tbs of the filling into the centre of each piece and seal the edges by twisting them, or pressing with a fork.

Deep fry the sambousek in 190 C pre-heated oil for 5-6 minutes, or until golden brown in colour. Remove from the oil, place on paper towel to absorb excess oil, before serving.


Place 2 Tbs of Canola into a saucepan and bring up to hear, fry onion and garlic until soft. Leave to cool.

Blanch spinach in boiling water for 20 seconds, then strain, making sure to remove all liquid by pressing down with a tea towel.

In a food processor, add ricotta, Parmesan, Shawarma spice, lemon zest and juice, onions, garlic and spinach. Blend until smooth.

Add whole pine nuts for texture. Place in the fridge for 30 minutes until set.

Red Schug Sauce:

Rinse and thoroughly dry the coriander leaves. Remove most of the stems and chop the leaves coarsely.

Place the coriander, garlic and peppers into a food processor and process on high for several minutes to obtain a chunky paste.

Add salt, pepper and cumin and process again.

Stir the olive oil in by hand.

Serve with sambousek.

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