Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pk Of strudel leaves
2 lb Fresh spinach
3 tb Olive oil
1 1/2 c Finely chopped onion
4 tb Butter/margerine
5 Eggs--beaten
1/2 c Chopped scallions, green
-part included
1/2 lb Greek feta cheese--chopped
1/2 c Chopped dill
1/2 c Finely chopped parsley
Salt and freshly ground
-pepper to taste
1/2 lb Sweet butter--melted
Remove packages of strudel leaves from the refrigerator
at least 3 hours before using. Wash the spinach in
several changes of water. Dry it and cut into 2-inch
lengths. Cook it in oil till wilted. Drain. Brown the
onions in butter. Mix the onions, eggs, scallions,
cheese, dill and parsley. Add the spinach and season
with salt and pepper. Preheat oven to 350 F. Butter
two 8 X 8 X 2-inch pans. Cut 2 strudel leaves into 6
squares each by cutting into thirds lengthwise and in
half across (keep the remaining strudel leaves covered
to prevent drying). Place 1 of the squares in the
prepared pan and brush with melted butter. Repeat with
the remaining 11 strudel sqaures, placing each on top
of the last. Spread with half of the spinach-cheese
filling and cover with 12 more strudel sqaures,
brushing each with butter. Repeat the process with the
remaining ingredients for a second pan. With a sharp
knife, cut through the top to mark it into 2-inch
squares. Bake 1 hour or till brown and very puffy.
Cut into squares and serve hot.
