| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Main dish, Cheese/eggs, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh spinach |
| 1 |
tb |
Salt |
| 1 |
tb |
Butter |
| 1/4 |
c |
Chopped onion |
| 3 |
|
Eggs, beaten |
| 12 |
oz |
Ricotta cheese |
| 4 |
oz |
Provolone cheese, grated |
| 1/4 |
lb |
Filo pastry, thawed |
| 1/2 |
c |
Melted butter |
INSTRUCTIONS
Wash spinach until no sand remains. Place it in a bowl with 1 T salt and
cover with water, drain and chop it. In a skillet, melt 1 T butter and
saute the onion; let cool. Combine onion with eggs and cheeses, and mix
throughly with the spinach. Cut and roll fillo dough to fit four individual
casseroles, 12 layers for each serving. Brushing each layer of doug with
melted butter; lay 6 layers on the bottom of each casserole. Fill with 1/4
the amount of spinach mixture, and top with 6 more layers of buttered
dough. Bake in a 350F oven for 15 minutes or until pastry is golden brown.
Posted to MM-Recipes Digest V5 #007 by "Robert Ellis"
<rpearson@snowcrest.net> on Jan 6, 1998
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