Makes 8 servings
3 pounds fresh spinach
30 Calamata olives, pitted
2 large egg whites
10 ounces (one log) fresh chevre (goat) cheese
salt and pepper to taste
1 pound smoked or fresh tuna loin, sliced thin
14 sheets fillo dough
1/2 cup butter
1/4 cup breadcrumbs
Clean spinach leaves and remove stems. Blanch in boiling, salted water for 2 minutes. Remove, plunge into cold water. Remove and squeeze out excess moisture. Chop spinach.
In food processor or blender, purée Calamata olives. Add egg whites and spinach and purée until smooth. Add chevre cheese and continue to purée until smooth. Season with salt and pepper.
Lay tuna slices on 2 pieces of plastic wrap to make 2 rolls each the size of a fillo sheet. Divide spinach mixture in half and spread over tuna slices. Carefully roll up tuna and freeze for 10 minutes to firm up. Prepare two large fillo rolls, according to the directions on package.
Sprinkle bread crumbs between each sheet. Place tuna with spinach mixture on fillo and roll. Score each roll into 12 even sections. Brush with butter and place seam side down on cookie sheet. Bake in preheated 375 degree oven for 15 minutes or until golden brown. Serve with Moutabel as directed below.
Moutabel
Makes 3 cups
2 medium eggplants
3/4 cup olive oil
8 cloves garlic, minced
1/4 cup lemon juice
1 cup white wine
2 cups chopped fresh basil
3/4 cup (4 ounces) pine nuts, toasted
1 cup diced sun-dried tomatoes
salt and pepper to taste
Peel eggplants and discard skin. Quarter lengthwise, remove core with seeds and save. Place outer flesh in lemon water and reserve. Chop eggplant core and sauté in 1/2 cup olive oil with garlic for 10 to 15 minutes. Add lemon juice and white wine, cover and continue cooking over low heat about 15 minutes or until eggplant is very soft.
Purée eggplant and liquid. Drain reserved eggplant and dice small. Sauté in 1/4 cup olive oil for 10 minutes. Add sautéed eggplant to purée. Fold in basil, pine nuts and sun-dried tomatoes and season with salt and pepper. Spoon warm Moutabel onto plate. Place 3 hot slices of fillo roll on Moutabel. Garnish with warm baby greens.