| 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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