My spinakopita s f august 93
1 Servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 6 | Phyllo leaves | |
| 1 | cup | Cooked spinach |
| 1 | cup | Cottage cheese; or ricotta or feta cheese |
| 1 | teaspoon | Oregano |
| ½ | Onion; chopped | |
| 2 | tablespoons | Chopped chives or spring onions |
| ¼ | teaspoon | Cumin powder |
| Olive oil | ||
| Salt and pepper; to taste | ||
| 1 | pinch | Nutmeg |
Directions
1. Drain cheese in a colander2. Chop spinach finely
3. Cook onion in oil until transparent 4. Stir in spinach
5. Season with salt, pepper ,nutmeg and cumin. Let cool 6. Stir in cheese.
7.Place 1 sheet phyllo on a surface, brush with oil,place second sheet on top,baste with oil,place third sheet on top.
9. Arrange ½ the filling in a row about 2" from edge of phyllo sheet.
10. Roll up dough.
11. Repeat procedure with the other 3 sheets.
12.Place roll on a cookie sheet, mark 2 to 2½ " intervals.
13. Baste top with oil.
14. Bake at 375 (pre heated) for 20 to 25 minutes.
NOTES : The original recipe calls for dill and feta.
Recipe by: Miriam Podcameni Posvolsky Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Aug 17, 1997