home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The World of Computer Software
/
World_Of_Computer_Software-02-385-Vol-1of3.iso
/
r
/
rec1004.zip
/
REC1129
< prev
next >
Wrap
Text File
|
1993-01-25
|
3KB
|
70 lines
Newsgroups: rec.food.recipes
Distribution: world
From: jrtrint@pacbell.com (John Trinterud)
Date: Thu, 26 Mar 1992 02:29:31 GMT
Subject: OVO-LACTO: Spanokopita in Filo
Summary: orig. subject: Intercalary Day Tea Recipes, Installment 2
Archive-Name: recipes/ovo-lacto/spanokopita-in-filo
Keywords: recipe ovo lacto spanokopita in filo
Followup-To: rec.food.veg
Organization: Pacific * Bell
Approved: aem@mthvax.cs.miami.edu
Intercalary Day Tea Recipes - Spanokopita in Filo
Abbrev:
t = teaspoon
T = tablespoon
C = cup (8 oz)
Small Spanokopita in Filo
a.e.mossberg has several recipes for this in his archives, we
modified a version from posted by Roger Campbell
(campbell@acsu.buffalo.edu) from [The Complete Greek Cookbook,
Theresa Karas Yianilos] and [The Greek Cookbook, Sophia Skoura]
2 pkgs (10 oz. each) frozen spinach, defrosted
1/2 pound good feta cheese, crumbled.
1/2 pound good Kasseri cheese, crumbled
5 eggs, well beaten
1/2 C onion, finely chopped
1/2 cup chopped scallions, green parts too.
2 T dill
2 T parsley
salt and pepper to taste
olive oil for saute
1 package filo dough, defrosted.
melted butter
Break up the spinach and squeeze all possible water out of it. You might
even consider using your salad spinner on it. Saute the onions in a bit
of olive oil till translucent, add scallions, spices and spinach. Cook
until water from spinach is gone, add eggs and scramble just till soft.
Remove from heat and add cheeses, mix well. Mixture should be fairly dry.
Place a smooth dish towel on your counter and dampen (NOT WET) another
dish towel. Slit the inner sleeve on one filo package and unfold the
filo on the towel. We'll be working with two sheets as with the
b'stila. Place the damp towel over the remainder to keep it pliable.
Working with two filo sheets at a time, place the rectangle with the
16 inch long side towards you. Brush the top with melted butter
*carefully*, then cut vertically into 8 - 2 inch wide strips. Don't
worry about exactness, the filo won't stay workable that long :-)
Place a small amount of the filling at a 45 degree angle at the base
of each strip. Roll flag fashion in triangles up the strip. It will
take 4 folds to completely encase the filling, try and make them
neat and consistent. Seal the seams with melted butter. If you get
sloppy, the cheese will run out and spoil the looks - *but* remember
the quality control issue, *somebody* has to eat the rejects!
Place the finished triangles on a sprayed baking sheet. Bake at 350
until the filo is puffy and golden - about 15 minutes. Watch them
carefully and check the bottoms to avoid burning. Serve warm.
John Trinterud jrtrint@srv.pacbell.com