Find your recipes and restaurants here


Recipe from: 6/1/2000 12:00:00 AM
Ingredients 11
Servings 0


  • 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


Chickpea mayo avo smash

2019-08-19 16:17 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.