Serves 6
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1½ tablespoons ginger, minced
1 green chili, minced
1 tablespoon ground coriander
1¼ cup dried mung beans, washed, soaked
and drained
¼ teaspoon turmeric
Salt to taste
1 cup water
1 cup chopped fresh spinach
6 Phyllo pastry sheets
2 tablespoons melted butter
Heat the oil in a large non stick sauce pan over
medium heat and add the cumin seeds, ginger,
green chili and coriander. Stir for about 30 seconds.
Mix in the mung beans, turmeric, and salt, and stir
about 2 minutes.
Add the water, lower the heat to medium low , cover the
pan and cook until all the water has been absorbed and the
mung bean is soft, about 10 to 15 minutes Add the spinach
and stir until wilted, about 1 minute. Cool the mixture.
Preheat the oven to 350 º F, grease a baking tray.
Brush each phyllo sheets with melted butter and stack one
on top of the other. With sharp knife, cut lengthwise into
4 equal strips, each about 3 inches wide. Stack again and
cover with a damp clean kitchen towel. Cut each strip into 6
squares.
Place phyllo strip lengthwise in front of you on the work
surface and spoon a generous tablespoon of the filling in
the center. Brush all around the edges of each with egg
glaze. Fold the right corner over the fi lling to the left side to
make a triangle. Repeat to make more turnovers.
Place the turnovers on the baking sheet and brush with egg
glaze. Bake until crisp and golden about 20 minutes. Transfer
to cooling racks.
Serve warm or at room temperature.
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