INGREDIENTS

INSTRUCTIONS

I made this on the weekend for Saturday dinner guests and it is
superb> Served it with snow peas and tiny baby carrots....  METHOD:
Rinse spinach,thoroughly in warm water (removes sand faster)  when
cleaned  steam in water clinging to leaves about 4 min or less.  Cool.
Then chop very fine.  Melt 2 tb butter in skillet, add chopped shallot,
and saute til  softened, add arugula, parsley, continue cooking for 2
minutes, then  off heat add anise liquer, lemon juice, salt, tabasco.
Mix well.  Transfer to a bowl and allow to cool.  Cut 4 diagonal slits
in skin side of each filet (deep slits) and stuff  spinach into the
slits of each fillet.  Heat oven to 375. Remove sheets of phyllo dough
from package. Unfold  carefully. Cover sheets with a damp kitchen
towel. Rvemove 1 sheet at  a time as you work. Brush 1 sheet with
melted butter lightly, Stack  2nd sheet on top of first, brush with
butter and the 3rd sheet and so  repeating until you have 6 buttered
sheets. Cut the sheets crosswise  in half, then each half in half and
you will have 4 stacks of sheets.  Place 1 fillet lengthwise, skin side
up in center. Fold the long side  of sheets over filet, then fold the
two narrow ends over to seal.  Transfer filet parcels to ungreased
cookie sheet. Brush tops with and  sides with butter.  Bake until filo
is golden brown at edges and pale brown on top for 25  minutes. Serve!!
NOTE: I used extra spinach and arugula, parsley so I in addition to
stuffing the slits, I spread it over fillets evenly and it was
delicious.The more the better. Posted to EAT-L Digest 27 October 96
Date:    Mon, 28 Oct 1996 13:55:29 -0400  From:    Edward
Collins-Hughes <ecollins@HAVERFORD.EDU>

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