||greek, Appetizers, Main dish
1 kg Spinach
1 md Onion; chopped
1/2 c Olive oil
1 c Chopped spring onions
1/2 c Chopped parsley
2 ts Chopped dill or fennel
1/4 ts Ground nutmeg
1/2 c Mizithra or cottage cheese
1 c Well-crumbled feta cheese
1/4 c Finely grated kefalotiri *
4 Eggs; lightly beaten
Freshly ground black pepper
10 Fillo pastry sheets
*Note: if Kefalotyri cheese is unavailable, Parmesan may be substituted.
Serves: 8 as a first course, 4 as a light meal
Oven temperature: 180 C (350 F)
Cooking time: 1 hour
Wash spinach well and cut off any coarse stems. Chop coarsely and put into
a pan. Cover and place over heat for 7-8 minutes shaking pan now and then
or turning spinach so that juices can run out freely. Drain well in
colander, pressing occasionally with a spoon.
Gently fry onion in oil for 10 minutes, add spring onion and fry for
further 5 minutes.
Place drained spinach with onion-oil mixture in a large mixing bowl. Add
herbs, nutmeg, cheeses and eggs and stir to combine. Check saltiness of
mixture, then add salt and pepper to taste.
Brush a 25 x 30 cm (10 x 12 inch) baking dish with butter and line with a
sheet of fillo pastry. Top with another 4 sheets, brushing each with
butter. Spread filling in pastry-lined dish and top with remaining fillo,
brushing each sheet again with butter. Trim edges if necessary and tuck
pastry in on all sides. Brush top lightly with butter and score top layer
of pastry lightly into squares using a sharp knife or razor blade.
Sprinkle a little cold water on top to prevent pastry curling up.
Bake in a moderate oven for 45 minutes until puffed and golden brown.
Remove from oven and leave for 5 minutes before cutting into portions for
Source: "The Complete Middle East Cookbook" by Tess Mallos.
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias