Meze spanokopitta

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By Food24 November 03 2009
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Ingredients (14)

FILLING
2.00 spinach — bunch
15.00 ml fresh chillies — 573
1.00 spring onions — chopped
3.00 leeks — chopped
60.00 ml fresh parsley — chopped
5.00 ml fresh dill
3.00 ml nutmeg — ground
60.00 g parmesan cheese — grated
250.00 g feta cheese — crumbled
2.00 eggs — extra-large, lightly beaten
60.00 ml breadcrumbs — fresh
sea salt and freshly ground black pepper
OTHER
1.00 packet phyllo pastry — sheets
butter — melted, for brushing
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Method:

1. Preheat oven to 200 ºC. Wash and core the spinach. Chop the good parts of the stems and steam with the spinach. Drain and chop.
2. Heat the olive oil and sauté the spring onion and leeks. Cool slightly and stir in the remaining filling ingredients.
3. Place the pastry under a slightly damp tea towel to prevent it from drying out. Place 1 sheet on the work surface. Brush lightly with melted butter and place another sheet on top. Cut into 3 strips lengthways.
4. Place a spoonful of the filling at 1 end of each strip. Roll 1 turn to cover filling, and turn in edges. Brush all surfaces with butter and roll up to form a cigar shape. Brush outer surface with butter and place on a greased baking tray.
5. Repeat process until all the pastry and filling is used up.
6. Bake in the oven for about 15 minutes, or until golden brown. Serve hot with a small green salad with vinaigrette dressing.



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