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Turkish spinach pastry

Ingredients 15
Servings 6


  • 1
    young spinach leaves (weight before trimming)
  • 30
    sunflower or olive oil
  • 4
    medium onions, chopped
  • 1
    bunch spring onions, diced
  • 30
    fresh dill, finely chopped
  • 1
    small bunch fresh parsley, chopped
  • 125
    cream cheese
  • 125
    feta cheese, crumbled
  • 125
    Gruyère cheese, diced
  • 1
    lemon, grated rind
  • salt and milled black pepper to taste
  • 6
    phyllo pastry (you may need more)
  • 100
    butter, melted (you may need more)


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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