| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Greek |
Main dish, Cheese/eggs, Greek |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh Spinach |
| 7 |
|
Eggs |
| 1/2 |
lb |
Feta cheese, crumbled |
| 1 1/2 |
c |
Grated cheddar cheese |
|
|
Oil |
| 1 |
|
Onion, chopped |
|
|
Black pepper, freshly ground |
| 8 |
|
Sheets of filo pastry |
| 7 |
tb |
Butter |
INSTRUCTIONS
Wash the spinach well, chop it coarsely and put it into a large pan. Cover
the pan and cook the spinach over low heat for 7-8 minutes or until it is
wilted. Drain well in a colander, pressing out the moisture with a wooden
spoon. Beat the eggs until fluffy and add the feta and cheddar.
Heat a little oil in a pan and saute the onion until it is golden. Add the
spinach, egg-cheese mixture, pepper and a little oregano.
Preheat the oven to 375F. Melt the butter and brush a baking dish with it.
Lay a sheet of file pastry on top and brush it with butter. Top with
another 4 sheets, brushing each with melted butter and turning each sheet
slightly so that the corners fan out, rather than stacking them on top of
each other. Reserve 3 sheets.
Pour in the spinach mixture and fold the pastry ends over it. Butter the
reserved sheets of filo and place them on top to cover the dish. Slash the
pastry in a few places with a sharp knife to allow the steam to escape.
Brush the top with more melted butter and bake for 45 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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