| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Main dish, Pies, Vegetables |
10 |
Servings |
INGREDIENTS
| 2 |
lb |
Spinach, finely chopped |
| 1 |
tb |
Salt |
|
|
Dash salt & pepper |
| 15 |
x |
Sheets Filo dough |
| 1/2 |
lb |
Butter, melted |
INSTRUCTIONS
Wash spinach and chop very fine. (3 10 oz bags may be used in place of
loose spinach). Sprinkle spinach with 1 tb. salt and allow to stand 15
minutes. Squeeze spinach to remove excess moisture. (This is an important
step in making a good filling>) Combine with cheese, onion, eggs, olive
oil, salt and pepper to taste. Arrange 9 filo, which have been brushed with
butter, in a greased pan (10 x 15"), each filo having been brushed
separately. Cover with spinach filling. Cover with 6 filo overall,
brushing each with melted butter. Seal edges to retain filling. Brush top
with melted butter. Bake at 350 for 45 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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