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Spanahopittes - Spinach and Fetta Pastries |
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- 150ml olive oil
- 2-3 onions, finely chopped
- 1
kg fresh spinach, cleaned, washed well and roughly chopped
- 2 tablespoons finely chopped dill
- 3 eggs beaten
- 350g Fetta cheese grated
- ½ teaspoon cinammon
- Salt and pepper
- 500g of filo pastry
- oil (for brushing pastry)
Preheat the oven to 180C (340F/Mark4)
In a pan fry the onion in oil until translucent, add the spinach,
salt and pepper and fry for a further 10 minutes.
Take away from the fire and add grated cheese, egg, dill and cinammon.
Cut the sheets of filo pastry in 5cm wide strips. Take 2 strips of filo at a time and brush
with oil.
Add a teaspoon of the filling at the top of the strips and
roll (like a cigar)
making sure that the filling stays in the pastry.
Place the rolls on a baking sheet and bake in a medium oven
for 35 minutes or until the filo pastry is golden brown.
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Last Updated ( Sunday, 08 May 2005 )
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Recipes