| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Greek |
Appetizers |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Spinach; fresh |
| 7 |
|
Eggs |
| 1/2 |
lb |
Feta cheese; 1 lb |
|
|
Onion; chopped |
|
|
Garlic clove; minced |
|
|
Salt, pepper, oregano |
|
|
Olive oil |
| 1 |
lb |
Filo dough |
|
|
Butter |
INSTRUCTIONS
Wash spinach and place in large bowl. Sprinkle heavily with salt, and rub
into the leaves as you tear them into small pieces. Then rinse salt off
thoroughly, and drain. Beat eggs, crumble feta cheese, and add to spinach.
Saute onion and garlic in olive oil until brown, add to spinach, season
with pepper and oregano.Butter large oblong baking dish. Place one sheet of
filo in pan, and brush with melted butter. Continue until only three or
four sheets of filo are left, letting the edges of the sheets hang over the
sides of the pan. Pour in the filling, and fold ends of pastry over it,
brushing with more butter. Then put the remaining sheets on top, brushing
with butter. Cut three or four steam vent slits in the top, down to the
filling. Bake at 375 for 50 min.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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