|1 pounds||Fresh or 1/2 lb frozen spinach|
|¼ pounds||Gruyere; Gouda or Wensleydale cheese, grated|
|¼ teaspoon||Grated nutmeg (optional)|
Yes. Claudia Roden gives very similar recipes using gruyere.
Trim, wash & chop spinach finely; put in pan with Tablespoon of butter.
Cover and let it cook in its own juice over very low heat, stirring occasionally, until tender. If using frozen, defrost and make sure water drains away entirely and cook with butter.
Stir in grated cheese, lightly beaten egg, and black pepper to taste. Do not add salt unless necessary. Layer between phyllo as usual.
Posted to FOODWINE Digest by Shell <mrumohr@...> on Nov 16, 1997
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