2 lb Fresh spinach
1 c Onion; chopped
3 tb Butter
1 lb Pkg filo dough
1/2 lb Butter; melted
2 c Feta cheese; crumbled
2 c Cottage cheese
5 Eggs
2 tb Flour
1 ts Basil
1/2 ts Oregano
Salt & Pepper
1 tb Anise or fennel seeds; for
-garnish; (optional)
Preparation time: 1-1/2 hours
Preheat oven to 375°F.
Clean, stem, and chop the spinach. Salt it lightly, and cook, adding
no water, for five minutes.
Cook the onions in butter, salting lightly. When soft, combine with
remaining ingredients and spinach.
To assemble:
Spread some melted butter on a 9x13" baking pan. Place a strà 1/4del
leaf in the pan (it will outsize the pan. Let the edges climb the
sides.) and brush generously with butter. Keep layers of dough
coming, one on top of another, brushing each with butter. When you
have a pile of 8 leaves, spread on half the filling. Continue with
another stack of 8 or so leaves (don't skimp on the butter), then
apply the remaining filling, spreading it to the edges. Fold the
excess filo down along the edges, making little tidy corners.
Pile as many more layers of filo and butter as your baking pan will
accomodate. Butter the top-most leaf and sprinkle with a
tablespoonful of whole anise or fennel seeds, if you have some on
hand.
