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Category:filo & bread    |
| INGREDIENTS |
- One pack of very thin Filo pastry (obtained from a
specialist deli)
- 1 Kg / 2 lb of spinach, either frozen or fresh
- 1 kg / 2 lb of fιta cheese
- 250g / 1/2lb of butter or margarine
- 2 cloves of garlic or garlic power
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| METHOD |
If the spinach is
raw, cook and slice thinly. If frozen, defrost. In either case, mix
the fιta cheese with the spinach to make a mixture, adding the
chopped garlic. Spread some butter on an oven tray. Open the filo
package and place each thin pastry (it is as thin as paper) on the
tray, buttering each one using a brush. After you have done 8 filo
slices, place the spinach/fιta mixture and spread over the entire
oven tray, covering the 8 pastry slices. On top of this, place the
remaining pastry slices, buttering each one of them as well. Notch
the last one creating 2 inch (5 cm) on a side, squares. Place in a
medium heat oven and cook till brown. |
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