| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Ethnic, First cours |
1 |
Servings |
INGREDIENTS
| 6 |
|
Phyllo leaves |
| 1 |
c |
Cooked spinach |
| 1 |
c |
Cottage cheese; or ricotta or feta cheese |
| 1 |
ts |
Oregano |
| 1/2 |
|
Onion; chopped |
| 2 |
tb |
Chopped chives or spring onions |
| 1/4 |
ts |
Cumin powder |
|
|
Olive oil |
|
|
Salt and pepper; to taste |
| 1 |
pn |
Nutmeg |
INSTRUCTIONS
1. Drain cheese in a colander
2. Chop spinach finely
3. Cook onion in oil until transparent
4. Stir in spinach
5. Season with salt, pepper ,nutmeg and cumin. Let cool
6. Stir in cheese.
7.Place 1 sheet phyllo on a surface, brush with oil,place second sheet on
top,baste with oil,place third sheet on top.
9. Arrange 1/2 the filling in a row about 2" from edge of phyllo sheet.
10. Roll up dough.
11. Repeat procedure with the other 3 sheets.
12.Place roll on a cookie sheet, mark 2 to 2 1/2 " intervals.
13. Baste top with oil.
14. Bake at 375 (pre heated) for 20 to 25 minutes.
NOTES : The original recipe calls for dill and feta.
Recipe by: Miriam Podcameni Posvolsky Posted to TNT - Prodigy's Recipe
Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@pobox.com> on Aug
17, 1997
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