Cost per serving $0.48 view details
- Feta: 200 g (try and use real Greek feta!)
- Brick/filo sheets (thin pastry brick or filo/fillo): 4
- Young fresh spinach: 100 g
- Egg: 1
- Butter: 20 g
- Freshly grated Parmegiano: 30 g
- Pine seeds: 40 g
- Oil: 200cc/ml
- White pepper: to taste
Clean the spinach in running cold water. Drain them thoroughly and fry them in the butter for 5 minutes on a medium fire.
In a bowl mash the feta with a fork. Add the egg, parmegiano, spinach and pine seeds. Keep a fine pine seeds for decoration. Mix well and add white pepper.
Cut the filo/brick sheets in four portions lengthwise. You should have 16 strips. Place one strip each on another one to form 8 double strips. If the brick is round, fold the thr curving part inside.
Heat the oil in a deep enough pan or deep-fry pan. Deep-fry each the pastry 2 minutes for each side until you obtained a nice dark golden colour.
Serve them immediately decorated with a few roasted pine seeds.
Instead of deep-frying them, you can brush the pastries lightly with oil and cook them in the oven (over a baking sheet) for 7~8 minutes at 210 degrees Celsius. Turn them over halfway in that case.
Add the recipe to which day?
Adding to Planner
|Amount Per Serving||%DV|
|Serving Size 41g|
|Recipe makes 4 servings|
|Calories from Fat 60||80%|
|Total Fat 6.76g||8%|
|Saturated Fat 3.99g||16%|
|Trans Fat 0.0g|
|Total Carbs 1.04g||0%|
|Dietary Fiber 0.4g||1%|