Chef Rem Uk Lian,
Homer’s Restaurant
Stuffed into a flaky, buttery envelope, cheese and spinach meld together, transforming bitter leafy greens into a decadent snack. Homer’s recipe emphasizes dill and mint, the generous use of these herbs brightening the spinach filling and adding layers of potent flavour.
Ingredients
Filling
1/2 cup olive oil
1 large onion, chopped
1 cup green onion, chopped
1 cup leek, chopped
4 cloves garlic, chopped
1 lb raw baby spinach
1 cup fresh parsley, chopped
1/3 cup fresh mint, chopped
1/2 cup fresh dill, chopped
1 egg
1/2 cup feta
Pastry
8 sheets phyllo pastry
1/4 cup olive oil
method
Filling
- Sauté onion, green onion, leek and garlic in olive oil until they are light brown.
- Add spinach, parsley, mint and dill. Cook for 2 minutes.
- Remove from heat. Cool mixture and drain any excess moisture.
- Once cool, add egg and crumbled feta. Mix.
Assembly
- Pre-heat oven to 350° F.
- Brush 10 x 10 inch pan with olive oil.
- Layer 4 sheets of phyllo in the pan, brushing each sheet lightly with olive oil.
- Add spinach filling on top of the phyllo.
- Fold over-hanging phyllo dough on top of the filling.
- Layer 4 more phyllo sheets on top of the filling, brushing each sheet lightly with olive oil.
- Tuck overhanging phyllo dough into the pan to seal.
- Brush olive oil on top and pre-cut 12 pieces.
- Bake for 45 minutes until pastry is golden brown. If using a convection oven, turn off fan.
Yield 12 pieces
