| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Fresh spinach |
| 2 |
|
Bunches chopped green onions |
| 1 |
tb |
Dill weed |
| 1/2 |
c |
Chopped parsley |
| 6 |
|
Eggs; beaten |
| 1 |
tb |
Cream of wheat |
| 1/4 |
c |
Olive oil (up to) |
| 3/4 |
lb |
Feta cheese; crumbled |
| 1/2 |
c |
Grated Parmesan cheese |
| 1 |
lb |
Phyllo leaves |
| 1/2 |
lb |
Butter; melted (or more) |
INSTRUCTIONS
Wash spinach. Drain thoroughly (preferably overnight) wrapped in towel, in
refrigerator. Break spinach into pieces by hand. (Do not cut with knife.)
Combine in a large bowl the spinach, onions, dill, parsley, oil, cream of
wheat, eggs & cheeses. Layer 10 phyllo leaves, brushing each with melted
butter, into a buttered 11x15-inch baking pan. Pour in spinach mixture.
Cover with 10 more phyllo leaves, brushing each with melted butter. Seal
edges to retain filling. Brush top with melted butter. Bake at 350 for 5
minutes or until golden brown. Cut into squares. (The book really did say
'5' minutes, but I bet they meant a whole lot longer, say 30-45 minutes!)
ANNE MAHAN
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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