French Cuisine: Croustillants a la Feta

Directions

1. Clean the spinach in running cold water. Drain them thoroughly and fry them in the butter for 5 minutes on a medium fire.
2. In a bowl mash the feta with a fork. Add the egg, parmegiano, spinach and pine seeds. Keep a fine pine seeds for decoration. Mix well and add white pepper.
3. Cut the filo/brick sheets in four portions lengthwise. You should have 16 strips. Place one strip each on another one to form 8 double strips. If the brick is round, fold the thr curving part inside.
4. Heat the oil in a deep enough pan or deep-fry pan. Deep-fry each the pastry 2 minutes for each side until you obtained a nice dark golden colour.
5. Serve them immediately decorated with a few roasted pine seeds.
6. Instead of deep-frying them, you can brush the pastries lightly with oil and cook them in the oven (over a baking sheet) for 7~8 minutes at 210 degrees Celsius. Turn them over halfway in that case.