Spanakopites apo ti samos (spinach pies from
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Spanakopites apo ti samos (spinach pies from
  Spinach    Appetizers    Greek    Vegetarian  
Last updated 6/12/2012 1:24:00 AM. Recipe ID 57351. Report a problem with this recipe.
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      Title: Spanakopites apo ti samos (spinach pies from
 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

MMMMM--------------------------TO FINSH-------------------------------
     10    Filo pastry sheets
    1/2 c  Olive oil
 
  OVEN TEMPERATURE: 190C (375F); 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.
 




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Recipe ID 57351 (Apr 03, 2005)

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