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Spinach and Scallions in Filo
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Recipe courtesy chef Scott Leysath. Ingredients: 1 bunch scallions, white part and 1" of green part chopped to make 3/4 cup
12 oz. fresh spinach leaves, cleaned, dried and stems removed, roughly chopped
Fresh chopped dill to taste
1 cup feta cheese, crumbled
1/3 cup olive oil
Salt and freshly round black pepper to taste
4 sheets filo pastry dough (boxed)
Sesame seeds to taste Preparation: In a medium bowl, combine scallions, spinach leaves, chopped dill, feta cheese and olive oil. Mix thoroughly. Season with salt and pepper to taste. Set aside. Remove 4 sheets thawed filo dough. (Be sure to reseal the filo dough package and refrigerate.) Cover the filo you are using with a damp towel, well wrung out, and try to work hastily, as the pastry sheets have a tendency to dry out. Lay out 1 sheet of filo and brush thoroughly with olive oil. Lay a second sheet over the first and brush with olive oil. Leaving a 1" margin down the short side of the filo, place 1/4 of the spinach/scallion mixture in a strip. Roll up from the same side, to make a long tube, packing the ends well. Place on a greased baking sheet next to one another. Sprinkle with sesame seeds. Cut each tube into fourths on the bias. Preheat oven to 350 degrees. Bake until the tops are crisp and golden brown, about 30 minutes. Serve hot or cold. We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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