Spanakopites Apo Ti Samos (Spinach Pies From Samos)

Recipe Ingredients

750		Fresh spinach - -or-
500		-frozen leaf spinach
1 cup	62g / 2.2oz	Finely chopped spring onions
1/4 cup	59ml	Olive oil
2 cups	292g / 10oz	Crumbled feta cheese
1/4 cup	36g / 1.3oz	Finely chopped dill or fennel
2		Eggs - beaten
1/4 teaspoon	1.3ml	Ground nutmeg
		Salt
		Freshly ground pepper
		To Finish
10		Filo pastry sheets
1/2 cup	118ml	Olive oil

Recipe Instructions

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.

Source:
The Complete Middle East Cookbook - by Tess Mallos ISBN: 1 86302 069 1

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.