Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :1:15
Categories : Vegetarian Dinner Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 Eggs -- beaten
1/2 c Butter -- melted
14 Filo dough sheet
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 13x9x2" 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 F
for 1 hour or until the pastry is crisp and delicately browned. Cut
into squares and serve hot.
