INGREDIENTS

INSTRUCTIONS

Remove phyllo from refrigerator about 1 hour before using.  Saute the
onions in olive oil until translucent. Stir in spinach and cook for about 5
minutes, letting all the liquid evaporate. (Stirring frequently to keep it
from sticking).  Add the lemon juice, salt & pepper  Let cool. Stir in feta
cheese plus ricotta and eggs.  Set aside. Remove phyllo from pkg and unroll
on damp towel.  Lightly butter a 10" by 15" casserole or baking dish.
Spread one sheet of phyllo in pan and gently brush with clarified butter.
Add another sheet on top and butter again. Continue until 10 sheets have
been buttered. Spread the spinach filling evenly on top of phyllo and cover
with 10 more sheets of phyllo, buttering between each layer. Chill until
firm. Cut into squares just to filling. Brush with top with butter and bake
at 325xF. for about 1 hour or until golden brown.  Finish cutting into
squares.  Serve warm or at room temperature.  Makes 25 squares. This dish
can be frozen assembled, but not baked.  Remove from the freezer straight
to the oven.  You will need to add approximately 15 minutes to the cooking
time.  You make also assemble the dish the day before and refrigerate until
time to bake. I use Apollo brand phyllo dough - It is very easy to work
with. Yes, you really must use clarified butter. Please, use a very light
hand with the butter between the layers - it doesn't take much and you
don't want the dish swimming in butter. Don't forget to make the cuts to
the filling layer - before freezing or baking. It must be thoroughly
chilled and put into a preheated oven. You can also assemble in the flag
fold triangles - I thing the
are on the box. Very pretty - labour intensive. Recipe By
: CHEF MCH
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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