Mediterranean-style Dim Sum

Ingredients

While the original Chinese dim sum is typically steamed or fried, this Mediterranean adaptation adds a unique twist by incorporating ingredients and flavors commonly found in Mediterranean cuisine. The traditional dumpling wrappers are replaced with phyllo pastry, and the fillings are infused with Mediterranean herbs and spices, resulting in a delightful fusion of flavors. We alse have the original recipe for Dim sum, so you can check it out.

• 1 package of phyllo pastry sheets (12 sheets) 1 package of phyllo pastry sheets (12 sheets)
• 1 cup (240ml) extra virgin olive oil 1 cup (240ml) extra virgin olive oil
• 1 cup (200g) feta cheese, crumbled 1 cup (200g) feta cheese, crumbled
• 1 cup (150g) sun-dried tomatoes, chopped 1 cup (150g) sun-dried tomatoes, chopped
• 1 cup (150g) Kalamata olives, pitted and chopped 1 cup (150g) Kalamata olives, pitted and chopped
• 1 cup (150g) spinach, cooked and chopped 1 cup (150g) spinach, cooked and chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon (15ml) lemon juice 1 tablespoon (15ml) lemon juice
• 1 teaspoon (5ml) dried oregano 1 teaspoon (5ml) dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 120 kcal / 502 KJ
• Fat: 8g (4g saturated)
• Carbohydrates: 9g (2g sugars)
• Protein: 3g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the crumbled feta cheese, sun-dried tomatoes, Kalamata olives, spinach, minced garlic, lemon juice, dried oregano, salt, and pepper. Mix well.
3. 3.
   Lay out one sheet of phyllo pastry and brush it lightly with olive oil. Place another sheet on top and repeat the process until you have a stack of 4 sheets.
4. 4.
   Cut the phyllo pastry stack into 4 equal squares.
5. 5.
   Place a spoonful of the Mediterranean filling in the center of each square.
6. 6.
   Fold the corners of the phyllo pastry squares towards the center, creating a small pouch. Press the edges to seal.
7. 7.
   Repeat steps 3-6 with the remaining phyllo pastry sheets and filling.
8. 8.
   Place the filled phyllo pastry pouches on a baking sheet lined with parchment paper.
9. 9.
   Brush the tops of the pouches with olive oil.
10. 10.
    Bake in the preheated oven for 15-20 minutes, or until the phyllo pastry turns golden brown and crispy.
11. 11.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry sheets gently to prevent tearing. Keep them covered with a damp cloth while working to prevent them from drying out.
• Feta cheese — Use a good quality feta cheese for the best flavor. If desired, you can substitute it with goat cheese or ricotta.
• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, drain them well before chopping.
• Kalamata olives — Make sure to pit the olives before chopping them.
• Spinach — Cook the spinach until wilted, then squeeze out any excess moisture before chopping.

Tips & Tricks

• To add a touch of freshness, garnish the Mediterranean-style dim sum with a sprinkle of chopped fresh herbs like parsley or basil before serving.
• Experiment with different fillings by adding ingredients like roasted red peppers, artichoke hearts, or crumbled goat cheese.
• Serve the dim sum with a side of tzatziki or hummus for dipping.
• If you prefer a lighter version, you can brush the phyllo pastry with melted butter instead of olive oil.
• Leftover dim sum can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven for a few minutes to restore their crispiness.

Serving advice

Serve the Mediterranean-style dim sum as an appetizer or part of a mezze platter. Arrange them on a serving platter and garnish with fresh herbs. Provide small plates and napkins for easy handling.

Presentation advice

Arrange the golden-brown dim sum on a white platter to showcase their vibrant colors. Sprinkle some chopped fresh herbs over the top for an added pop of green. Serve with a side of tzatziki or hummus in a small bowl for dipping.