Turkish spinach pastry

Fairlady
6 servings
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By Food24 November 03 2009
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Ingredients (13)

FILLING
1.00 kg spinach — baby
30.00 ml sunflower oil — or olive oil
4.00 onions — medium, chopped
1.00 spring onions — bunch, choped
30.00 g fresh dill — finely chopped
1.00 fresh parsley — chopped
125.00 g cream cheese
125.00 g feta cheese — crumbled
125.00 g gruyère cheese — diced
1.00 lemon — zest only
salt and freshly ground black pepper — to taste
PASTRY
6.00 sheets phyllo pastry
100.00 g butter — melted
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Method:

1. FILLING: Remove spinach stalks, soak leaves and rinse well. Blanch the spinach and shred the leaves with a sharp cook’s knife. Set aside.
2. Heat the oil in a frying pan and sauté the onion until softened, then add the spring onions, herbs, cheeses and spinach. Sprinkle with grated lemon peel. Season to taste and mix lightly.
3. PASTRY: Brush phyllo pastry sheets liberally with melted butter. Oil a baking sheet well and line with overlapping phyllo sheets, arranged loosely in a circle.
4. Place filling in a mound in the centre of the pastry circle.
5. Lift the points of the pastry up and over the filling to cover it completely. Brush pastry with remaining melted butter.
6. Bake at 180 ºC for 30 to 40 minutes, or until pastry puffs up and is golden brown. Remove from baking sheet with a metal spatula and serve hot or at room temperature.



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