Savory spinach and coconut pastry parcels, baked until golden and served as a starter or snack.
Mataba is Comorian comfort food: thin pastry sheets filled with a fragrant mixture of spinach, coconut milk, and spices, then folded and baked until crispy. The pastry becomes golden and flakes apart easily, revealing a moist, aromatic filling. Served warm, sometimes with a squeeze of lime or a drizzle of chili oil, it's street food perfection.
Serves 6
Sauté garlic in a pan. Add spinach and cook until wilted, 3 minutes. Pour in coconut milk and add cumin. Simmer 5 minutes. Season with salt and pepper. Cool.
Brush a phyllo sheet with melted butter. Place another sheet on top and brush again.
Place 2 tbsp filling on the lower third of the pastry. Fold the bottom up, then fold in the sides, and roll up like an envelope.
Place seam-side down on a baking sheet. Brush with butter. Bake at 190°C (375°F) for 20-25 minutes until golden.
Serve hot or warm with lime wedges or chili oil on the side.
Phyllo dries out quickly — keep unused sheets covered with a damp cloth.
Cool the filling before filling pastry or the sheets will get soggy.
Brush each layer of phyllo with butter for maximum crispiness.
Use different greens like Swiss chard or kale
Add grated cheese to the filling
Make with meat for a heartier version
Refrigerate up to 2 days. Reheat in a 170°C oven for 5-10 minutes.
Mataba reflects the Comorian blend of Indian, African, and Arab influences, combining Indian spice sensibilities with African vegetables and French pastry techniques.
Yes, puff pastry or even filo-like sheets work. The texture will be different but the flavor remains.
Yes! The coconut milk keeps the filling moist. Make sure to cool the filling before folding.
Per serving · 6 servings total
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