Spinach and Cheese Puffs
|Frozen spinach||1⁄2 Pound, chopped, cooked and drained (225 gram)|
|Butter||2 Ounce (50 gram)|
|Feta cheese/Gruyere / cheddar cheese||4 Ounce, grated (100 gram)|
|Grated nutmeg||1⁄2 Teaspoon|
|Egg||1 Small, lightly beaten|
|Freshly ground black pepper||To Taste|
|Filo pastry dough/Strudel pastry dough||1⁄2 Pound, uncooked (225 gram)|
|Vegetable oil||2 Cup (32 tbs) (for deep frying)|
1. In a large bowl, place the spinach and add a knob of butter to the bowl. Mix well and add all of the rest of the ingredients except the dough and the oil. Beat well to mix.
2. Melt the rest of the butter
3. Spread out one sheet of dough and cover with a damp cloth
4. Brush the dough with some of the melted butter and cut into long strips about 7.5 cm/3 inches wide.
5. Place 1 x 5 ml spoon/1 teaspoon of the spinach egg mixture about 2.5 cm/ 1 inch from the top of the first strip.
6. Fold the top of the dough over diagonally to form small triangles so that the filling is completely covered. Fold this triangle down again so that the top edge of the strip is straight. Repeat with the rest of the strips so that the whole strip is used up.
7. Deep fry each triangle in hot oil till golden-brown and puffed up. Drain these on a towel till cooled down.
8. These can be frozen at this stage by packing them in a rigid container that has been labeled with the date.
9. Serve these hot or remove the frozen triangles from the freezer and thaw till they reach room temperature.
10. Reheat at 220°C/425°F or Gas Mark 7 for 15 minutes or until heated through and serve hot.