The large individual pies make a wonderful first course.

　　

Ingredients

serves 4

　　4 sheets fillo

　　2 tablespoons melted butter or vegetable oil

　　1 egg yolk

　　

For the Filling

1 pound fresh spinach

　　1 medium onion, chopped

　　2 tablespoons extra-virgin olive oil

　　Salt and pepper

　　2 tablespoons pine nuts, lightly toasted

　　2 tablespoons raisins

　　

Step 1

Make the filling. Wash the spinach and remove stems only if they are thick and tough, then drain. Put the leaves in a large pan with the lid on. Cook over low heat until they crumple into a soft mass (they steam in the water that clings to them). Drain and press all the water out, as it would make the pastry soggy.

　　

Step 2

Fry the onion in the 2 tablespoons of oil till golden. Add the spinach, season with salt and pepper, and cook over high heat to evaporate any remaining liquid. Stir in the pine nuts and raisins.

　　

Step 3

Open out the sheets of fillo when you are ready to make the pies and be ready to work fast. Leave the sheets in a pile and brush the top one with butter or oil. Put a fourth of the filling in a flat mound on one side of the sheet, about 3 inches from the edge, in the center.

　　

Step 4

Wrap the filling up into a square parcel. Fold the near edge of the sheet over the filling, then very carefully lift the fillo with the filling and turn over. Continue to turn the parcel over, folding the 2 side ends up at different turns so that the filling ends up covered with several layers of pastry on both sides. (See drawings on page 121.)

　　

Step 5

Continue with the remaining sheets and filling, and arrange the parcels on a sheet of foil on a baking sheet. Brush the tops with the egg yolk mixed with 1 teaspoon of water and bake in a preheated 350°F oven for 35–45 minutes, or until the pastry is crisp and brown.

　　

Step 6

Serve hot.

　　

Variation

Step 7

Before serving, dust the tops with a little confectioners’ sugar and cinnamon.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf