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| RECIPE FOR SPINACH & FENNEL PASTRIES |
Title: Spinach & Fennel Pastries
Serves: 20
Ingredients:
| 8.00 | | Sheets Phyllo Pastry | | 6.00 | tb | Melted Oleo | | --------- | FILLING --------- | | 1.00 | | Onion Chopped | | 1.00 | tb | Olive Oil | | 1.00 | c | Frozen Spinach, Thawed and | | | Squeezed Dry AS Possible, | | | Cooked | | 2.00 | tb | Chopped Parsley | | 1.00 | ts | Fennel Seed | | | Black Pepper |
Instructions:
1.
Saute the Onion in Olive Oil until Soft But Not Browned.
Remove from the Heat; add the Cooked Spinach, Chopped Parsley and Fennel Seed.
Mix Well, Then Season To Taste.
2.
Preheat oven To 37 5.
3.
Unroll Phyllo and Spread Them Out Flat in a Pile With a Damp Cloth Over Them.
4.
Take 1 Phyllo Sheat, Spread It Out on a Board and Brush the Top Surface All Over With .
Eted Ole.
Lay Another Phyllo Pastry Sheet on Top Andd Brush With More Ole.
Then Make 4 Equally Spaced Cuts from One Short End To the Other So You End Up With 5 Long Strips.
5.
Place a Teasponn Of Filling About 1 Inch from the Top Of One Of the Strips and Fold One Of the Top Corners Over It Making a Triangular Shape.
Then Fold the Triangle Down from the Base and Then At An Angle Again and Continue until You End Up With a Neat Layered Triangle.
Place on a Baking Sheet.
6.
Continue With the Rest Of the Phyllo and Filling in this Way until They Are All Used Up.
Then Brush the Triangles With Oleo.
bake for About 15 Min.
, until the Pastry Is Golden-Brown and Crisp and Filling Piping Hot.
Serve Immediately With Parsley Sprigs.
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