Phyllo with Spinach, Raisins, and Rosemary Recipes
3 large bunches of spinach
1/2 cup white wine or vegetable stock
1 tsp chopped garlic
2 tsp chopped fresh rosemary
freshly ground pepper
1/3 cup raisins
1 tbsp chopped onion
1/4 cup water
1/2 pound oil-free, fat-free phyllo dough
fine bread crumbs
1 tbsp chopped parsley
1 egg white, lightly beaten
Cut off the stems of the spinach, and wash and dry well. In a large saute pan, put the wine or stock and garlic, add the spinach, simmer, and braise in batches if necessary until wilted. Drain completely and squeeze out
excess liquid. It is important to remove as much liquid as possible or the dish will become soggy. Toss the spinach with the rosemary and season with salt and pepper. In a blender, mix the raisins, onion, and water together and blend to a puree.
Preheat the oven to 350 degrees.
While working with the phyllo dough, keep it covered with a clean, damp cloth, as it dries out very quickly. Lay out the one sheet of phyllo and brush lightly with the raisin and onion mixture. Make sure you cover the entire piece of phyllo to the corners
but that the mixture is not thick. Sprinkle about 2 tsp of the bread crumbs over the sheet, then sprinkle 1/4 of the parsley. Lay out another sheet of phyllo over the first and repeat. Continue until 5 sheets have been laid down, but do not cover the fifth sheet with the raisin mixture.
On the fifth sheet, scatter the spinach over the sheet leaving a 1-inch border all around. Roll the phyllo tightly lengthwise like a jelly roll and use a bit of the raisin mixture to seal the end stem. Twist the edges to prevent the filling from
leaking out. Put the roll on a very lightly oiled cookie sheet and brush the top with egg white. Bake in the oven for approximately 30 minutes or until golden brown. Allow the roll to cool slightly for 15 minutes before cutting. Cut on a diagonal in 1/2 inch wide slices. Serve immediately.
This is a typical Mediterranean combination of ingredients. The phyllo, which bakes golden brown, crisp and light without fat, can be served as an elegant main course.