dripping.
SPANAKOPITTÁ
This is a Greek (and also
Turkish) dish made with the same
fila pastry as the burek.
3 oz fila pastry leaves, 2 lb spinach, 3
oz butter, ¼ lb Gruyère cheese.
Clean and cook the spinach in
the usual way, and squeeze it very
dry. Chop it not too finely, and
heat it in a pan with an ounce of
butter. Season well. Butter a square
cake tin, not too deep. In the
bottom put 6 leaves of fila pastry
cut to the shape of the tin and a
fraction larger, brushing the top of