Karen Mintzias 1/4 c Finely chopped dill
750 g Fresh spinach; -OR- -OR fennel
500 g Frozen leaf spinach 2 Eggs; beaten
1 c Finely chopped spring onions 1/4 ts Ground nutmeg
1/4 c Olive oil Salt
2 c Crumbled feta cheese Freshly ground pepper
TO FINSH
10 Filo pastry sheets 1/2 c Olive oil
OVEN TEMPERATURE: 190C (375F) COOKING TIME: 40 Minutes
Wash spinach well and cut off any coarse stems. Chop coarsely and
put into a large pan. Cover and place over heat for 7-8 minutes
shaking pan now and then or turning spinach with a fork. Heat just
long enough to wilt spinach so that juices can run freely. Drain
well in a colander, pressing occasionally with a spoon. (If using
frozen spinach, defrost, drain well and chop). Place in a mixing
bowl.
Heat oil in a frying pan and gently fry spring onion until soft. Add
oil and onion to spinach with cheese, herbs, eggs and nutmeg. Mix
well to combine, then add salt and pepper to taste.
Open out fillo pastry sheets and cut in half, giving pieces
approximately 20 x 30 cm (8 x 12 inches) in size. Stack and cover
with cloth.
Take a sheet and brush lightly with oil. Fold in half to make a strip
about 10 cm (4 inches) wide. Brush again with oil and spread about 2
tablespoons of filling across one long edge, leaving sides clear of
filling. Fold in sides, then roll up firmly. Bend roll round into a
coil and place in an oiled baking dish. Repeat with remaining
ingredients, placing in one layer in the baking dish.
Brush tops lightly with oil and bake in a moderately hot oven for 25
minutes until golden brown. Serve hot or cold as an appetizer or
light meal. If serving cold, use butter instead of olive oil unless
your oil is of high quality.
Yields
20 servings
