Ingredients

　　

Step 1

Spinach is a traditional filling for fillo triangles (page 118) and coils (below). Use the filling on page 131 instead of the meat filling and prepare as in the preceding recipe.

　　

Making Fillo Coils

Step 2

Cut the sheets of fillo into 2 rectangles each, about 12 inches long and 8–10 inches wide, and put them in a pile on top of each other. Brush the top strip lightly with oil or melted butter. Put a line of filling—3–4 tablespoonfuls—along one of the longer, 12-inch sides, about 1 inch from the edge and from the 2 shorter ends (1). Very carefully lift up the edge over the filling and roll up, folding in the ends when you’ve rolled it about halfway to trap the filling.

　　

Step 3

To be able to coil the roll without the pastry’s tearing, you have to crease it first like an accordion (2). To do this, hold the roll with both hands and very gently push from the ends towards the center. Now curve the roll very gently in the shape of a snail (3) and lift it onto a greased baking sheet. Repeat with the rest of the fillo rectangles and filling. Place all the coils close to each other on the sheet and brush the tops with oil or melted butter, or, better still, with egg yolk mixed with a drop of water. Bake at 350°F for 30–40 minutes, or until crisp and golden.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf