| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Greek |
Greek, Vegetables |
6 |
Servings |
INGREDIENTS
| 6 |
c |
Fresh spinach chopped or |
| 1 |
|
10oz package frozen spinach |
| 1 |
c |
Feta, guyere, or cheddar crumbled or shredded |
| 1 |
c |
Cottage cheese |
| 3 |
lg |
Eggs beaten |
| 1 |
|
Onion; minced |
| 2 |
tb |
Fresh parsley; chopped |
| 1 |
ts |
Dried dill |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Nutmeg |
| 1/2 |
c |
Butter or margarine |
| 12 |
|
Sheets phylo dough (8oz pk) |
INSTRUCTIONS
Cook the spinach in a little water until tender. Drain and mix with
cheeses, eggs, onion, parlsey, and spices. Melt butter or margarine. Brush
bottom of shallow oblong pan (12x7) with a little of it, saving rest for
phyllo. Cut phyllo sheets in half. Gently separate a half sheet and place
in bottom of pan, folding edges over to fit bottom. Brush lightly with
melted butter and repeat with 11 more half sheets. (cover unused phyllo
with damp towel while working so they don't dry out). Spread spinach
mixture over phyllo dough in the pan. Place remaining 12 half sheets of
phyllo over, butering each as you did before and tucking in edges to fit as
a neat cover over filling. Leftover phyllo can be refrozen. Bake covered 25
minutes at 350. Uncover and bake 5-10 minutes longer until golden brown.
Let stand 10 minutes before cutting into squares to serve.
Posted to MM-Recipes Digest V4 #6 by "Kendig - von Fehrn"
<TikalMe@PowerOnline.net> on Feb 8, 1999
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