Spinakopita’s

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By Food24 November 03 2009
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Ingredients (11)

600.00 g spinach
2.00 garlic — cloves, crushed
2.00 onion — finely chopped
fresh chillies — 573
salt and freshly ground black pepper — to taste
nutmeg — ground, pinch
dried oregano
250.00 ml feta cheese — crumbled
100.00 g calamata olives — pitted
400.00 g phyllo pastry
butter — melted
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Method:

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.



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