put spinach in a saucepan with just the little
clinging water. cover pan with a lid and cook briefly until spinach
wilts. drain, splash with
cold water and leave to drain. when cool, squeeze
out excess water and chop roughly. Meanwhile toast
pine nuts until they just change colour.
Mix spinach in a large bowl with ricotta, pine nuts,
raisins, garlic, dill, spices, salt and plenty of
black pepper
Lay filo on a clean, dry surface and keep it
covered with a clean, slightly damp cloth. lift
one sheet of filo onto a clean dry surface and
brush it gently with melted butter. top with
another sheet and brush with butter. repeat twice
more, making a stack of four sheets. have the lone
edge of filo running horizontally. spread half of
the spinach mixture along the edge of the filo
closest to your waist, keeping it in from the edge
a little and from the sides. Fold in the sides and
then roll it, not too tightly, into a log shape.
Make a second log.
transfer logs to a baking tray lined with baking
paper. brush with melted butter. bake for about 30
minutes at 180c or until golden brown. cool filo
logs for 2-3 minutes then slice each log into four
pieces on the diagonal. Serve hottish or warm
Originally Submitted
1/22/2012
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