21 - 27 December 2000
Issue No.513
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Al-Ahram Weekly On-line 21 - 27 December 2000 Issue No.513 |
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| Published in Cairo by AL-AHRAM established in 1875 | Current issue | Previous issue | Site map | ||
Spinach filo pastry
By Moushira Abdel-MalekIngredients:
1 packet x 500gms filo pastry
500gms spinach leaves
1 large onion (chopped)
4 shallots (sliced)
2tbsp fresh coriander (chopped)
250gms feta cheese (crumbled)
250gms fresh ricotta
1/3 cup parmesan cheese (grated)
2 eggs (lightly beaten) + 1tbsp fresh lemon juice
corn oil
125gms melted butter
salt + pepper + grated nutmegMethod:
Steam or microwave spinach until just wilted. Heat oil in a frying pan. Add onion and sautée for five minutes. Add shallots and stir for two minutes. Remove to a large bowl and add spinach, herbs, cheeses, nutmeg, seasoning, eggs and lemon juice. Mix well. Take one sheet of filo pastry and place on a working surface. Brush lightly with melted butter and top with three more sheets, brushing between each sheet. Brush top sheet and spread about 3tbsp 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 a greased baking tray. Repeat with remaining ingredients, placing in one layer in the baking tray. Brush tops with butter and bake in a preheated oven of 200°C for 25-30 minutes. Serve warm.
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