| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
Ethnic, Vegetables, Vegetarian |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Spinach — washed, chopped |
| 1/4 |
c |
Scallions — chopped |
| 1/4 |
c |
Fresh parsley — chopped |
| 1/4 |
c |
Fresh dill — chopped |
| 1 |
ts |
Salt |
| 1/4 |
c |
Olive oil |
| 1/2 |
c |
Onions — chopped |
| 1 |
lb |
Feta cheese — crumbled |
| 1/2 |
c |
Parmesan cheese — grated |
| 2 |
|
Whole eggs — beaten |
| 1/2 |
c |
Butter — melted |
| 14 |
|
Whole filo dough sheet |
INSTRUCTIONS
Shred spinach and mix with scallions, parsley, dill, and salt. Let stand 10
minutes. Squeeze out moisture by the handful. Heat olive oil in a large
skillet and saute onions until transparent, about 5 minutes. Stir in
spinach and cheeses. Remove from heat and cool, stirring occasionally, to
room temperature. Beat eggs in with a wooden spoon. Brush bottom and sides
of a 13 x 9 x 2-inch baking dish with melted butter. Line the dish with a
sheet of filo, pressing the edges of pastry firmly into the corners, and
against the sides of the dish. Brush surface of filo with melted butter,
spreading it all the way to the outside edges and lay another sheet of filo
on top. Repeat until you have used 7 layers of filo in all.
Spread spinach mixture evenly over last layer of filo and smooth it into
the corners. Place another sheet of filo on top, brush with butter and
repeat, layering with remaining filo. Turn edges over to form a crust.
Brush the top with the remaining butter. Bake at 300 degrees for 1 hour or
until the pastry is crisp and delicately browned. Cut into squares and
serve hot.
Recipe By : Elizabeth Powell
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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