Meze spanokopitta

Recipe from: 12/1/1994 12:00:00 AM
Ingredients 16
Servings 0
Time

Ingredients

  • FILLING
  • 2
    bunches spinach
  • 15
    ml
    olive oil
  • 1
    bunch spring onions, chopped
  • 3
    small leeks, chopped
  • 60
    ml
    chopped fresh parsley
  • 5
    ml
    dill
  • 3
    ml
    ground nutmeg
  • 60
    g
    grated Parmesan or rigatello cheese
  • 250
    g
    feta cheese, crumbled
  • 2
    extra-large eggs, lightly beaten
  • 60
    ml
    fresh breadcrumbs
  • salt and freshly ground black pepper
  • OTHER
  • 1
    packet phyllo pastry sheets
  • melted butter for brushing
 

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.
 

Read more on: steam  |  bake
 

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