Recipe from: 6/1/2000 12:00:00 AM
Ingredients 11
Servings 1


Serving Change
  • 600
  • 2
    cloves garlic, crushed
  • 2
    onions, finely chopped
  • olive oil
  • salt and freshly ground black pepper to taste
  • pinch nutmeg
  • pinch oreganum
  • 250
    crumbled feta cheese
  • 100
    calamata olives, pitted
  • 400
    phyllo pastry
  • melted butter


Remove the hard veins from the spinach and chop finely. Wash well in salted water and rinse in running cold water. Cook in a little boiling water until tender. Drain and cool. Sauté the garlic and onions in a little olive oil until translucent. Remove from the heat and allow to cool completely. Season with salt, pepper, nutmeg and origanum. Add feta cheese and stir until well mixed. Spoon some filling onto the left-hand side of a sheet of phyllo pastry. Top with a few olives (about three per roll). Roll up the dough while simultaneously folding in the sides to farm a package. Deep-fry in hot oil until golden. Don't let the oil get too hot or bubbles will form in the dough. Alternatively, you could brush each roll with melted butter and bake in a hot oven until golden brown and done.

Read more on: deep-fry  |  bake


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