Spanakopita apo ti Samos

Spanakopita apo ti Samos

Spinach pies from Samos

By
From
The Complete Middle Eastern Cookbook
Makes
20
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g fresh spinach
or 500g frozen leaf spinach
60ml olive oil, plus extra for brushing
8 spring onions, finely chopped
300g feta cheese, crumbled
3 tablespoons dill or fennel, finely chopped
2 eggs, beaten
1/4 teaspoon ground nutmeg
salt and freshly ground pepper, to taste
10 sheets fillo pastry

Method

  1. Preheat the oven to 190°C.
  2. Prepare the fresh spinach as directed in the spanakopita Peloponnisos recipe. If using frozen spinach, let it thaw, then drain well and chop if necessary. Place the spinach in a mixing bowl.
  3. Heat the oil in a frying pan and gently fry the spring onion until soft. Add the mixture to the spinach, along with the cheese, herbs, eggs and nutmeg. Mix well to combine, then season with salt and pepper.
  4. Open out the fillo pastry sheets and cut them in half, so that you have pieces approximately 20 × 30 cm in size. Stack them and cover with a cloth.
  5. Take a sheet of fillo pastry and brush it lightly with oil. Fold it in half to make a strip about 10 cm wide. Brush it again with oil and spread about 2 tablespoons of the filling across one long edge, leaving the ends clear of filling. Fold in the ends, then roll up firmly. Bend the roll round into a coil and place it in an oiled baking dish. Repeat with the remaining ingredients.
  6. Brush the tops lightly with oil and bake for 25 minutes, or until golden brown. Serve hot as an appetiser or light meal.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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