These are to be found everywhere in Cyprus and Greece. They are good alone or as part of a meze platter. You can make them smaller: just cut more strips down the width of the filo and dollop less spinach mix onto the pastry. This will make about 18 medium-sized delicious buttery, crispy pies or 30-ish smaller ones.
Blanch the spinach in boiling salted water for a few minutes and then drain well. When it has cooled slightly, chop it up finely, squeezing out as much excess water as possible. Put the spinach in a bowl, add the feta and mash with a fork or wooden spoon. Mix in the eggs, a little nutmeg and the parmesan. Season with black pepper.
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