Here’s an appetizer from Joyce M Stubbs Home Book of Greek Cookery (1963). It’s Spinach Pasties and sounds quite delightful. This was my first time cooking with filo pastry and I can’t say I was very confident. I was pleased with how quickly it defrosted though, almost suspiciously fast. What is filo pastry anyway? It’s so thin; it’s unnatural. I didn’t trust it an inch. I’m afraid I was rather hungry when I made these and the entire process was rushed. This shows in the results. I know very little about Greek cuisine, not much more beyond moussaka and the existence of feta and I have certainly not done it justice with this.
Ingredient Cloudalmonds apple bacon baking powder beef bread breadcrumbs brown sugar butter candied peel castor sugar cayenne pepper celery cheddar chicken chives chocolate cinnamon cloves cocoa coffee courgettes cream cucumber double cream egg garlic ginger golden syrup green pepper icing sugar lamb lard lemon lemon juice lettuce margarine milk mince mushrooms mustard nutmeg nuts olive oil onion orange paprika parsley pasta peas pepper plain flour pork potato puff pastry raisins red wine rice rum salt self-raising flour sesame seeds soy sauce spinach spring onions stock sugar sweetcorn tomato vanilla vanilla extract vegetable oil vinegar walnuts Worcestershire sauce
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