Yield: 8 servings
|\N \N||=== FILLING ===|
|2 packs||Frozen chopped spinach; thawed, squeezed dry|
|½ pounds||Feta cheese; crumbled|
|1 bunch||Green onions; chopped|
|¼ cup||Chopped fresh parsley|
|¼ cup||Chopped fresh dill|
|\N \N||(or 1 tablespoon dried dill)|
|\N \N||=== THE PIES ===|
|1 pounds||Prepared phyllo dough -; (1 pkg)|
|½ pounds||Butter; melted|
Mix the ingredients for the filling. Now calm down. These are really easy to make. Put a couple of sheets of waxed paper on your counter. Open the phyllo package and unwrap the dough. Now you must work quickly as the dough will dry out in very little time. Place a sheet of dough on the counter and quickly brush it with some of the melted butter. Place another sheet on top of the first and brush it with a little more butter. Place 2 tablespoons of filling at the narrow end of the dough and begin to roll it up in the dough. Use wide rolls rather than narrow ones. After two rolls, fold one side to the center. Roll one more time and fold the other side to the center, thus giving you a neat package. Continue rolling and place the package, seam side down, on an oiled baking sheet. Brush the top with more butter and continue with the next one. Bake at 400 degrees for 25 to 30 minutes or until the pies are a light golden brown. Serve warm. This recipe makes 8 to 10 pies.
Comments: This is a very famous dish in Greece. Spinach and dill, along with the cheese, make a supberb filling for the phyllo bundle.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-30-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.