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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is from Chef Aharoni, chef and cook book author from Israel. I personally haven't tried the recipe. Ingredients:
2 sheets phyllo pastry (defrosted) |
1 egg |
1/2 cup milk |
1/2 teaspoon nutmeg |
salt, and |
white pepper |
1 1/2 cups chopped spinach |
3 -4 tablespoons breadcrumbs |
2 tablespoons grated emmenthaler cheese |
4 tablespoons feta cheese or 4 tablespoons cottage cheese |
2 teaspoons pine nuts |
1 teaspoon chopped garlic |
1 teaspoon ground nutmeg |
2 tablespoons olive oil |
salt and pepper |
Directions:
1. In a bowl, mix spinach, breadcrumbs, emmenthaler cheese, feta cheese, pine kernels, garlic, nutmeg, olive oil, salt and white pepper.
2. Take two sheets of phyllo pastry and brush it with olive oil. Sprinkle breadcrumbs.
3. Now put the filling and roll the pastry loosely into a log. Then wrap it around itself in the shape of a snail. Place the pastry in a baking dish.
4. Take milk in a bowl and add egg, nutmeg, salt and pepper. Mix well and pour it over the pastry.
5. Sprinkle some breadcrumbs and few drops of olive oil on top of it. Bake the pastry in a preheated oven for about 35 minutes or till it turns brown. Serve.
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