INGREDIENTS

INSTRUCTIONS

The hills are alive . . . Not with the sound of music, but with
fabulous wild herbs and fresh greens during Springtime in Greece. The
abundance of spring is gathered in bundles and prepared in many
different varieties of both meat and cheese pies.  Prepare and serve
this delicious spinach pie for your Easter  gathering this year and let
your guests know that the Baklava is  coming soon. Everyone will want
to go Greek!  Rinse and stem the spinach, chop into small pieces or
tear into  shreds. Rinse again and drain well to thoroughly dry.  In a
large saute pan over medium heat, warm the olive oil. Add the  spinach
and chopped green onions and saute until the spinach wilts  and cooks
down, approximately 5-minutes. Transfer to a sieve and  drain well,
chop coarsely again and set aside.  In a medium mixing bowl mash the
Feta cheese with a fork. Add the  parsley, dill or fennel and the
spinach mixture to the Feta cheese  and thoroughly combine all
ingredients. Brush an ovenproof 9 x 13  baking pan with olive oil. Lay
6 Filo sheets in the pan, lightly  brushing each with oil before adding
the next layer. Spoon the  spinach mixture over the top of the Filo and
spread evenly. Lay 6 to  8 more Filo sheets on top, brushing each one
with oil before adding  the next layer. Cover and chill for about 30
minutes to set.  Pre-heat oven to 350-F degrees. Bake until golden,
about 30-minutes.  Let cool for 5 to10-minutes to set, then cut squares
and serve at  once.  Posted to dailyrecipe@recipe-a-day.com by The Cook
& Kitchen Staff  <dailyrecipe-owner@recipe-a-day.com> on Apr 02, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1689
Calories From Fat: 1139
Total Fat: 129.6g
Cholesterol: 403.7mg
Sodium: 7241.9mg
Potassium: 2499.9mg
Carbohydrates: 56.1g
Fiber: 26.8g
Sugar: 23.5g
Protein: 92.7g