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Creamy Spinach and Artichoke Borek
Ingredients
  • 1 ½ cups raw cashew nuts soaked overnight, or for 15 minutes in very hot water
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 1 bag baby spinach roughly chopped (120g, approx 4oz)
  • 1 heaped cup marinated artichoke hearts roughly chopped (200g/7oz)
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • ½ tsp salt
  • Black pepper
  • 1 package filo pastry sheets (375g/13oz)
  • ¼ cup olive oil (for brushing)
  • Sesame seeds to garnish (optional)
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