- 30
- 45 mins
- 57 mins
Ingredients
- 2 Tbsp. butter
- 1 Tbsp. olive oil
- 1 large leek, white part only, washed and finely chopped
- 1 lb. fresh spinach, washed and finely chopped
- 3 Tbsp. finely chopped fresh dill
- 12 ounce feta cheese, crumbled
- 2 large eggs
- Pinch of nutmeg
- S&P to taste
- 1 lb. pkg. phyllo sheets
- 1/3 cup butter, melted
Preparation
Step 1
Preheat oven to 375 degrees.
Heat the butter and oil in a medium sized sauté pan over medium high heat. Add the leek, reducing the head to medium. Cover and cook, stirring occasionally until the leek is soft, but not browned, approximately 5 minutes. Set aside.
Bring ½ cup water to boil in a large saucepan. Add the spinach and cook until it wilts. Drain in a colander and press to remove all the water.
In a large bowl, mix together the leeks, spinach, dill, feta, eggs, nutmeg, S&P.
Cover the phyllo sheets with plastic wrap and drape the plastic with a damp cloth.
Working very quickly, place 1 sheet of phyllo on a work surface with the longest side facing you. Brush the sheet with melted butter. Place a second sheet on top of the first sheet and brush with melted butter. Do the same with a third sheet.
Cut the phyllo into 6 long strips. Place a scant 2 tablespoons of the filling on the edge of a strip and roll like a cigar. Repeat for the five remaining strips. Brush each roll with melted butter and place on a baking sheet. Continue until all the filling is used up.
Bake at 375* for 8 – 12 minutes or until golden brown.