Spanakopita peloponnisos
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Spanakopita peloponnisos
  Greek    Appetizers    Vegetarian  
Last updated 6/12/2012 1:24:00 AM. Recipe ID 57346. Report a problem with this recipe.
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      Title: Spanakopita peloponnisos
 Categories: Greek, Appetizers, Main dish, Vegetarian
      Yield: 8 Servings
      1 kg Spinach
      1 md Onion; chopped
      1    Leek; chopped
      1 c  Chopped spring onions
    1/3 c  Olive oil
    1/2 c  Chopped parsley
      3 ts Ground nutmeg
           Freshly ground black pepper
      8    Fillo pastry sheets
           Olive oil or butter
  Serves 6-10 Oven temperature: 180 C (350 F) Cooking time: 50 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 out freely. Drain well
  in a colander, pressing occasionally with a spoon. Gently fry the
  onion in olive oil for 10 minutes, add chopped leek and spring onions
  and fry gently for further 5 minutes until transparent. Place
  well-drained spinach in a mixing bowl and add oil and onion mixture,
  herbs and nutmeg. Blend thoroughly, adding salt and pepper to taste.
  Place a sheet of fillo pastry on work surface and brush lightly with
  olive oil. Top with 3 more sheets of pastry, brushing each with oil.
  Brush top layer lightly with oil and place half the spinach mixture
  along the length of the pastry towards one edge and leaving 4 cm
  (1-1/2-inches) clear on one side. Fold bottom edge of pastry over
  filling, roll once, fold in sides then roll up. Place a hand at each
  end of roll and push it in gently like a concertina. Repeat with
  remaining pastry and filling. Place rolls in an oiled baking dish
  leaving space between rolls. Brush tops lightly with oil and bake in
  a moderate oven for 30 minutes until golden. Serve hot cut in

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Recipe ID 57346 (Apr 03, 2005)

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