| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Greek, Appetizers, Vegan, Jacobs |
16 |
Servings |
INGREDIENTS
|
|
Karen Mintzias |
| 6 |
bn |
Scallions (white part & 1" green) chopped, to make about 3 c. |
| 1/2 |
c |
Olive oil |
| 3/4 |
c |
Chopped fresh dill |
|
|
Salt |
|
|
Freshly ground black pepper |
| 8 |
|
Filo pastry sheets; thawed |
| 2 |
tb |
Sesame seeds |
INSTRUCTIONS
Toss the chopped scallions in a bowl with 1 tablespoon olive oil, the
chopped dill, salt and pepper.
Remove 8 sheets of filo from the package. Reseal package and refrigerate
it. Cover the filo you are using with a damp dish towel, well wrung out,
and try to work hastily, as the pastry sheet have a tendency to dry out.
Lay out one sheet of filo and brush thoroughly with olive oil. Lay a
second sheet over the first, and brush again with olive oil. Leaving a
margin of 1 inch down one short side of the filo, sprinkle one-fourth of
the 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.
Repeat this procedure three more times. Cut each tube diagonally into four
sections, brush with olive oil, and sprinkle the tops with sesame seeds.
Bake in an oven preheated to 350 F until the tops are crisp and golden
brown - about 30 minutes. They are good hot or cold.
Source: Recipes from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X
Typed for you by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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