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Easy spanish tapas appetizer recipes food with spinach, Olive oil, vegetables
from: RachelSpinach, pinenut and feta stuffed phyllo sambouseks
Ingredients:
- Olive oil – 30 ml
- Chopped garlic – 20 g
- Chopped spinach leaves – 400 g
- Roasted pine nuts – 20 g
- Crushed black peppercorns – 5 g
- Feta cheese – 50 g
- Salt – to taste
- Flour – 40 g
- Phyllo sheets – 3
- Melted butter – 50 g
Method of making Spanish Tapas Appetizer Recipe:
Heat the oil in a pan and stir the garlic till soft. Toss the spinach leaves till they wilt and continue cooking on a medium heat till the liquid has evaporated. Sprinkle in the pine nuts, peppercorns, feta cheese and a bit of salt (since feta cheese is essentially salty) and toss a couple of times till all the ingredients are evenly mixed. Leave this aside to cool for a bit. Mix about 30 ml of water in the flour to make a thick paste. Lay one phyllo sheet on a table or work surface and spread a bit of the melted butter on it with a pastry brush and place the other phyllo sheet right on top of this. Continue in the same manner and apply butter and the last sheet of the phyllo.
Cut the phyllo into lengthwise strips of 2 inch thickness and divide the spinach-feta mixture equally and place a bit at the bottom of each strip. Pick up one corner of the strip and move it towards the edge of the opposite edge of the strip to form a triangle and cover the mixture. Keep rolling this mixture to opposite edges whilst ensuring that there are no gaps and the triangular shape is maintained. Seal the flap with the flour-water mixture. Continue in this manner till all the sambouseks are formed. Brush the sambouseks with a bit of the butter and place them in a preheated oven at 220 degree for eight minutes till they turn a golden brown. Brush on the remaining butter and serve hot with tapenade.
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