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Print this Recipe    Spinach Phyllo

Spinach-Phyllo Roll (vegan)

4-5 large handfuls spinach, rinsed well
1/2 cup water/wine/stock
3 cloves garlic
2 teaspoons chopped fresh rosemary
freshly ground pepper
1/3 heaping cup raisins
1 thick slice onion
1/4 cup water
phyllo dough
bread crumbs
chopped parsley

Heat liquid in a large saute skillet, add the spinach and braise
until just wilted. Remove, let cool and squeeze out as much liquid
as you can. In same skillet, saute the garlic and rosemary in
remaining stock (or a little oil but then the dsh won't be VLF).
Add to spinach, season with pepper.

In a blender, puree together the raisins, water and onion.

On a baking sheet, lay down 2 sheets phyllo. Smear over a spoon
or two of the raisin mixture. Scatter bread crumbs and parsley
over. Do 3 more times.

On the last layer of raisin stuff, put 2 or 3 sheets phyllo. Spread
the spinach over and any remaining parsley and bread crumbs. Roll
up *carefully*. Pinch ends shut. Optionally brush a little beaten
egg on top (but then it won't be vegan).

Bake at 350-375F for 30 minutes, or until brown. Let stand 15
minutes before cutting.


With this, I served a potato stew:

3-4 large potatoes
2-3 garlic cloves, chopped
1 onion, chopped
1 small carrot, sliced
1 small stalk celery, sliced
1 cup white wine
water or stock
fresh marjoram (optional)
freshly ground pepper

Peel and coarsely dice the potatoes. Put in pot and add garlic,
onion, carrot, celery, wine, marjoram and water or stock to cover.
Cook covered, until potatoes are soft, then uncover and cook until
most of the liquid has cooked off.

Recipe says to garnish with steamed asparagus tips and shaved
truffles, but I didn't have any....

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