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Title: Elizabeth's Spinach Pie With Rosemary
Categories: Vegetarian Phyllo
Yield: 4 Servings
1 | bn | Spinach (about 20 leaves) |
2 | ts | Rosemary leaves, fn chopped |
1/2 | c | Fetta cheese, crumbled |
1/2 | c | Ground nutmeg |
2 | Eggs, beaten | |
Salt (optional as the fetta cheese is very salty) | ||
Pepper | ||
12 | Sheets filo pastry | |
1 | tb | Butter, melted |
Strip the leaves from the spinach stalks (use the stalks in soup or a Chinese dish), and chop them finely. Put them in a saucepan with a little butter and rosemary; steam lightly until cooked. Drain well in a colander, reserving some of the water. When cooled, the spinach may be pureed in a blender with a little of the water, if the extra smoothness is desired.
Put the spinach and rosemary mixture in a bowl with the cheese, nutmeg and eggs; stir until well mixed. Transfer to a buttered ovenproof dish and cover with the filo pastry usingh two sheets at a timre and brushing with melted butter until all the pastry has been used.
Bake in a moderately hot oven (180C/350F/Gas 4) until heated through and the pastry is brown and crisp. Eat while hot.
May be served as an accompaniment to a main dish (serves 6), or as a light meal (serves 4) with hot buttered bread or rolls.
Hemphill's Book Of Herbs.
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