4 oz Frozen Spinach, thawed
2 ea. Scallions, chopped
1 egg yolk
1/4 Tsp Fresh grated nutmeg
Salt & Fresh ground pepper
3 oz Stilton with rind removed, cut into 8 pieces
2 sheets Phyllo pastry
1 oz melted butter
8 oz yoghurt, plain
3 Tbsp fresh mint, chopped
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This appetizer is the creation of Kathy
Dowling of Melton Mowbray, home of the famous Pork Pie and heart
of Stilton country.
It is a Melton Mowbray take on Spannakopita and very tasty
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Recipe Data
Serves: 4
Preparation Time: 30 min.
Cooking Time: 15min.
Special Tips & Hints:
Make the dipping sauce first to allow time for the flavors to develop.
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Directions:
Pre heat oven to 400F.
Thoroughly squeeze the spinach dry.
Place in a mixing bowl and stir in the chopped scallion and
egg yolk. Season with nutmeg, salt and pepper.
Divide the mixture evenly into 8 portions.
Push a cube of the Stilton into the center of each portion
of the spinach filling.
Lay the phyllo sheets on a work surface
and cut each sheet into 4 equal strips lenghtwise and brush
with the melted butter. Place a portion of the spinach filling
at the base of each strip and fold the phyllo over to form
a triangle and "roll" the strip up bruxhing well
with butter. Arrange on a baking sheet and bake for 12-15
minutes
Make a dipping sauce combining the
yoghurt with the mint and season lightly. Serve with the cooled
Stilton parcels. It can help to make the dipping sauce ahead
of time to allow rthe flavors to develop.
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