| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Greek | Import, New, Text | 6 | Servings |
INGREDIENTS
| 1 | c | Onions, finely chopped |
| 1/3 | c | Scallions, Including Green |
| Tops finely chopped | ||
| 1 | T | Garlic, finely chopped |
| 3 | T | Olive Oil |
| 2 1/2 | lb | Fresh Young Spinach, washed |
| &finely chopp | ||
| 1/4 | c | Fresh Dill Leaves, 2 |
| Tablespoons Dried | ||
| 3 | T | Parsley, coarsely chopped |
| 1 | T | Fresh Mint, chopped |
| 1/3 | c | Thick Buttermilk <<Or>> |
| 1/3 | c | Light Cream |
| Salt And Freshly Ground | ||
| Pepper | ||
| 3 | Eggs, lightly beaten | |
| 1/2 | lb | Feta Cheese, drained and |
| crumbled | ||
| 1/2 | lb | Butter, 2 Sticks melted |
| 16 | Sheets Filo Pastry |
INSTRUCTIONS
Saute the onions, scallions and garlic in olive oil until soft but not brown. Stir in spinach, cover and cook for 2-3 minutes or until completely wilted. Add the dill, parsley and mint and continue to cook uncovered for another 6-8 minutes or until the liquid has evaporated. Transfer spinach to a bowl and stir in the buttermilk. Season to taste with salt and pepper. Cool to room temperature and stir in the eggs and feta cheese. Lightly paint the bottom and sides of a 12 x 7-inch baking dish with melted butter. Line the dish with a sheet of filo pressing the edges firmly into the corners and up the sides. Brush with a tablespoon or two of butter and lay another sheet of filo on top. Paint with butter and continue layering in this way until youve used 8 layers of filo. Spread the spinach mixture evenly over filo layers. Lay a sheet of filo on top and paint with butter and continue layering with remaining sheets. Tuck edges of last filo layer in attractively and paint with butter. Bake in a pre-heated 300 degree oven for 55-60 minutes or until filo is crisp and golden brown. Serve cut into squares hot or at room temperature. Yield: 6 serving Posted to MC-Recipe Digest V1 #332 Recipe by: COOKING RIGHT SHOW #CR9681 From: Bill Spalding <billspa@icanect.net> Date: Sun, 8 Dec 1996 04:29:39 -0500 (EST)
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Nutrition (calculated from recipe ingredients)
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Calories: 514
Calories From Fat: 445
Total Fat: 50.6g
Cholesterol: 216.7mg
Sodium: 523.2mg
Potassium: 226.9mg
Carbohydrates: 7.1g
Fiber: 1g
Sugar: 3g
Protein: 10.2g