| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bulgarian | Bulgarian | 1 | Servings |
INGREDIENTS
| Melted butter, if you use | ||
| filo sheets | ||
| 1 | Box of feta cheese | |
| 1 | lb | Frozen shreded spinach, very |
| well drain !! | ||
| 1 | Filo pastry, keep under a | |
| damp towel dries very | ||
| quickly and brittles OR | ||
| puff pastry. |
INSTRUCTIONS
Source :My grand-mother Venoutcha Benaroyo - Covo I use filo or puffpastry dough, but still remember the large sheets of fine dough my mother was preparing, they were so crunchy , Mmm ! Crumble the feta cheese, and mixe well with the spinach. (mother adds also parsley) Place one sheet of filo in a round cake pan, brush with butter, cover with another sheet, and repeat the procedure 3-4 times. Then spread evenly 1/4 of spinach-cheese mixture, cover with 2 more greased filo, and repeat. The top should be covered with 2-3 sheets of filo. Bake for about 20-30 minutes to a nice golden brown crust. Serve hot with plain yogurt. Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel" <i_barzel@netvision.net.il> on May 11, 1998
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