INGREDIENTS

INSTRUCTIONS

/4 lb Frozen whole spinach              1/8 ts White pepper (or  2-1/4
lb fresh)                 1 ts Dill  tb Olive oil 6 md Eggs  well
beaten, Spring onions, minced                    - at room  temperature
lb Feta cheese                         8 oz Unsalted  butter 12 oz
Cottage cheese 1 lb Phyllo 1/2 c  Finely chopped fresh parsley 1) thaw
the frozen spinach (wash fresh  spinach thoroughly), Drain and chop
into small pieces discarding any  coarse stems. 2) Heat oil and saute
spring onions till soft and  wilted. Add spinach and simmer until
moisture evaporates. 3) Rinse  the feta under cold water, drain and
crumble into a bowl. Blend in  the cottage cheese, parsley, pepper and
dill. Add beaten eggs and mix  well. Add spinach and spring onions and
mix well. 4) Melt butter in  small sauce pan over very low heat. Do not
let it brown. Set aside.  5) Gently unfold the phyllo sheets and cut
into thirds lengthways,  using a very sharp knife, and cutting through
the whole pile at a  time (the book says use scissors - I disagree -
phyllo is too fragile  to lift and insert scissors). Cover 2/3 with a
damp cloth until  needed. 6) Work quickly to avoid drying out the
phyllo. Remove 1  sheet at a time from the remaining 1/3 and with a
pastry brush coat  it lightly with melted butter. Fold the two long
sides towards the  middle, ma! king a strip about 2" wide and 11  FROM:
'Cooking the Greek Way' by Anne Theoharous VIA: Roger Hare  Recipe By  
:  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 4.2mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g