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1
Make the filling.
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2
Wash the spinach and remove stems only if they are thick and tough, then drain.
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3
Put the leaves in a large pan with the lid on.
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4
Cook over low heat until they crumple into a soft mass (they steam in the water that clings to them).
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5
Drain and press all the water out, as it would make the pastry soggy.
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6
Fry the onion in the 2 tablespoons of oil till golden.
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7
Add the spinach, season with salt and pepper, and cook over high heat to evaporate any remaining liquid.
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8
Stir in the pine nuts and raisins.
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9
Open out the sheets of fillo when you are ready to make the pies and be ready to work fast.
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10
Leave the sheets in a pile and brush the top one with butter or oil.
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11
Put a fourth of the filling in a flat mound on one side of the sheet, about 3 inches from the edge, in the center.
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12
Wrap the filling up into a square parcel.
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13
Fold the near edge of the sheet over the filling, then very carefully lift the fillo with the filling and turn over.
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14
Continue to turn the parcel over, folding the 2 side ends up at different turns so that the filling ends up covered with several layers of pastry on both sides.
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15
(See drawings on page 121.)
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16
Continue with the remaining sheets and filling, and arrange the parcels on a sheet of foil on a baking sheet.
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17
Brush the tops with the egg yolk mixed with 1 teaspoon of water and bake in a preheated 350F oven for 3545 minutes, or until the pastry is crisp and brown.
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18
Serve hot.
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19
Before serving, dust the tops with a little confectioners sugar and cinnamon.
