Spinach Filled Fyllo
Yield: I think about 10?
Sabanikh bi Ajeen Baklawa
I got the recipie from A taste of Lebanon : cooking today the Lebanese way : over 200 recipes developed and tested / by Mary Salloum
I love Greek and Lebonese foods. My cousin has this cook book and made it one day and I loved it. now if I can only find gluten free Fyllo I will be able to enjoy it once again. This is such a good recipe, now a friend who is not used to lemon was the only one who found it to be too much so you can put less in if you are not used to lemon in your food otherwize it gives a nice flavour
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- 2 large bunches spinach (washed and drained) I use about 1.5 bags.
Instructions:Chop spinach into bite size pieces and place in large bowl.
Add chopped parsley, onions, salt , pepper, lemon juice and olive oil.
Chop up feta cheese and add to spinach mixture. Toss well
unroll fyllo and cut in half. Use 4 layers of fyllo at a time.
Place 2 heaping tablespoons spinach filling across top edge of dough closest to you.
Fold the 2 outside edges 1 inch toward the centre.
Roll (jelly roll style) and place on greased baking sheet with the edge down.
Brush over top with butter.
Bake for 25-30 minutes or until golden brown. Serve hot or cold