| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Greek |
|
12 |
Servings |
INGREDIENTS
| 2 |
lb |
Spinach leaves; cleaned and torn |
| 2 |
|
Refrigerator (8 oz.) crescent rolls |
| 1/2 |
c |
Chopped onion |
| 2 |
ts |
Dill weed; (2 to 3) |
| 1 |
c |
Feta cheese; crumbled (1 to 2) |
| 1 |
c |
Creamed cottage cheese |
| 2 |
|
Eggs; slightly beaten |
INSTRUCTIONS
In a large bowl cover spinach with boiling water. Let stand 5 minutes,
stirring once. Drain on paper towels. Heat oven to 400 degrees. Unroll 1
can of dough into 2 long rectangles; place in ungreased 13 x 9-inch pan.
Press over bottom and up 1/2-inch to form crust. Bake at 400 degrees for 5
minutes. Combine drained spinach, onion, dill weed, Feta, cottage cheese
and eggs. Mix well. Spread over partially baked crust. Unroll other can of
dough into 2 rectangles and place over filling. Return to oven and bake 20
to 30 minutes or until deep golden brown. Cut into diamond shaped pieces to
serve. Makes 8 servings.
Posted to recipelu-digest Volume 01 Number 261 by "Diane Geary"
<diane@keyway.net> on Nov 16, 1997
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”