These triangular pasties are based on a Lebanese speciality called fatayer, and use soft bread dough, rather than pastry, to enclose the filling. I like frozen spinach for this recipe – it’s very easy to use and actually produces a less watery mixture.
Food - Recipes : Spinach, feta and pine nut parcels
Sticky sweet, flaky and nutty, a small slice of baklava goes a long way, especially with a tiny cup of strong coffee. Serve after a mezze feast. Find more details at http://twentyrecipes.com/index.php/posts/Baklava-116185