Name: Vegetarian Spinach and Lamb Brick
Prep time: 30 min
Cook time: 5 min
Yield: 2 celebrities
Cuisine: France
Ingredients: 250 g ofspinach; 150 g ofpotatoes; 40 g ofsheep's milk cheese (dry or Agasse); 2 eggs; 2 tbsp ofparsley; 2 tbsp ofonions; 1 tbsp ofcapers; 2 tsp ofolive oil; 4 leaves ofbrick; frying oil; salt and pepper; 1 lemon; peeler; steamer basket; chef's knife

Vegetarian Spinach and Lamb Brick

main courses pan-frying ramadan turnovers and pastries

Updated on 20 March 2026 by

ratatouille

5 reviews 5 : Delicious

Diet

Vegetarian

Level

Easy

Calories

151 pour 100g

Preparation

30 minutes

Cooking

5 minutes

I created this recipe for a vegetarian spinach and sheep’s milk brick pastry so you can enjoy the taste of a brick pastry without using tuna or meat, as is often the case.

With eggs and cheese providing the protein, this vegetarian brick pastry makes for a complete, delicious, and nourishing meal.

For

celebrities

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250 g of spinach
150 g of potatoes
40 g of sheep's milk cheese dry or Agasse
2 eggs
2 tbsp of parsley
2 tbsp of onions
1 tbsp of capers
2 tsp of olive oil
4 leaves of brick
frying oil
salt and pepper
1 lemon

1
Rinse the potatoes, peel them, and cut them into large cubes.
Steam them for 15 minutes.
2
Wash the spinach, remove the tough stems, and blanch it in a pot of boiling water for 10 minutes.
Once cooked, drain the water in a colander and use the back of a tbsp to press down on the spinach and squeeze out the excess water.
3
Meanwhile, peel the onion and chop it into small pieces.
Rinse the parsley and chop it.
4
Sauté the parsley and onion in olive oil for 5 minutes over low heat.
Don’t let them brown; they should just sweat and soften.

When they’re done, add the coarsely chopped spinach and stir.
5
Mash the potatoes with a fork, then add the spinach, onion, and parsley mixture, along with the grated sheep’s milk cheese and capers.
Season with salt and pepper, and mix well until the mixture is smooth.
6
Place some of the mixture on each sheet of brick pastry.
Press it down slightly in the center, then crack an egg on top.
7
Heat a little oil in a skillet.
Fold the phyllo sheets in half, and gently place them in the hot oil using a spatula.
The oil must be hot enough (without smoking), otherwise the brick pastry will soak up oil instead of browning.

Seal the edges by pressing down with a wooden spatula.
8
Let them cook for a few minutes.
When the bricks are golden brown and crisp on the bottom, flip them over using a spatula.
9
Cook for another few minutes and serve piping hot, with a green salad and a slice of lemon.