Title: SPANAKOPITES APO TI SAMOS (SPINACH PIES FROM SAMOS)
Categories: Appetizers, Greek, Vegetarian
Yield: 20 servings
750 g Fresh spinach; -OR-
500 g -Frozen leaf spinach
1 c Finely chopped spring onions
1/4 c Olive oil
2 c Crumbled feta cheese
1/4 c Finely chopped dill
-OR fennel
2 Eggs; beaten
1/4 ts Ground nutmeg
Salt
Freshly ground pepper
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10 Filo pastry sheets
1/2 c Olive oil
OVEN TEMPERATURE: 190 C (375 F); COOKING TIME: 40 Minutes Wash spinach well
and cut off any coarse stems. Chop coarsely and put into a large pan.
Cover and place over heat for 7-8 minutes shaking pan now and then or
turning spinach with a fork. Heat just long enough to wilt spinach so that
juices can run freely. Drain well in a colander, pressing occasionally
with a spoon. (If using frozen spinach, defrost, drain well and chop).
Place in a mixing bowl. Heat oil in a frying pan and gently fry spring
onion until soft. Add oil and onion to spinach with cheese, herbs, eggs
and nutmeg. Mix well to combine, then add salt and pepper to taste. Open
out fillo pastry sheets and cut in half, giving pieces approximately 20 x
30 cm (8 x 12 inches) in size. Stack and cover with cloth. Take a sheet
and brush lightly with oil. Fold in half to make a strip about 10 cm (4
inches) wide. Brush again with oil and spread about 2 tablespoons of
filling across one long edge, leaving sides clear of filling. Fold in
sides, then roll up firmly. Bend roll round into a coil and place in an
oiled baking dish. Repeat with remaining ingredients, placing in one layer
in the baking dish. Brush tops lightly with oil and bake in a moderately
hot oven for 25 minutes until golden brown. Serve hot or cold as an
appetizer or light meal. If serving cold, use butter instead of olive oil
unless your oil is of high quality.
