For Greek recipes use pure olive oil, fresh ingredients, sea salt and Greek wines

Rolled Spanakopita

Σπανακοπιτάκια  

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1-packed commercial filo 450gr, or home made

3-bags =750gr fresh spinach leaves

½-cup chopped flat parsley   

½-cup chopped fresh dill

2-cups finely chopped green onions

1-cup fine white semolina

¼- cup olive oil

1-medium chopped onion

½-lb. feta cheese, crumbled

¾-cup-clarified butter melted.

Sea salt and freshly ground pepper  

Preparation method:

Clean, rinse spinach and discard stems.

Drain and cut the leaves into shreds.

Combine spinach, chopped parsley, dill, green onions and salt in a bowl.

Let it stand for 15' minutes and then press out all the liquid.

Heat olive oil in a skillet and sauté chopped onions until soft and transparent.

Add spinach mixture and sauté until wilted only.

Add feta cheese and black pepper and white semolina stir and set aside.

Place1sheet home made filo on working surface, table, counter dust it with flour or cornstarch brushing each sheet with melted clarified butter and olive oil.

With tablespoon add spinach mixture on each filo and fold to a long roll about 25-30cm long.

Brush with butter/oil and bake 190° c or 375° f oven for 45' minutes or until golden brown.