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Title: Ojaldres (Light, Crispy Spinach Rolls)
Yield: 1 Servings

Ingredients

    1/2 lb spinach, sliced very thin,
           -well rin; sed, & drained
      1    egg, beaten
    1/4 ts salt
      2 tb plus
      1 ts kashkaval or parmesan cheese
           - grated
      1 ts corn or sunflower oil, plus
      1    oil for fillo
     10    sheets (12x17-ins) fillo
           -dough
      1    egg yolk mixed w/
      1 ts water

Instructions

The Jewish ladies of Izmir in southwest Turkey are good cooks & follow
traditions of their ancestors. Ladino, Judeo-Spanish, is still spoken
there now & then, & well-bred people also speak French as well as
Turkish. There was a thriving Jewish community in Izmir (formerly
Smyrna) for centuries but now it is reduced to a handful. The
"Ojaldres" that I tasted were characteristic of all pastry made by
the light hand of a good cook.

The lady in Izmir emphasized the importance of the spinach being dry
before mixing it into the filling. She suggested slicing the spinach
& letting it dry in the kitchen overnight to eliminate as much
moisture as possible (or see the instructions in TURKISH.023)

1. Mix spinach, egg, salt, 2 tb grated cheese & 1 ts oil together.
Toss mixture to integrate ingreds. Set aside. 2. Divide fillo sheets
lengthwise into 3 parts. They will be 4-" wide & 17-" long. Oil each
sheet lightly w/pastry brush & fold over lengthwise so each sheet is
abt 2-inches wide. 3. Put 1 tb spinach mixture at 1 narrow end of
fillo & roll it up length of sheet. Put roll on oiled baked sheet,
paint each roll w/beaten egg/water mixture, & sprinkle a few grains
of remaining 1 ts grated cheese. Bake in preheated 350F oven for 15
mins, or until brown & crisp. Serve warm or room temp w/sweet Turkish
coffee. Makes 20 rolls.

Recipe: "Sephardic Cooking" by Copeland Mark 1992 Published by Donald
I. Fine, Inc., New York, N.Y. DPileggi in Houston, Texas

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