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Appetizers |
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INGREDIENTS:
2 pounds spinach washed
1/4 cp scallions chopped
1/4 cp fresh parsley chopped
1/4 cp fresh dill chopped
1 tsp salt
1/4 cp olive oil
1/2 cp onions chopped
1 lb feta cheese crumbled
1/2 cp Parmesan cheese grated
2 whole eggs beaten
1/2 cp butter melted
14 whole filo dough sheets
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DIRECTIONS:
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 sauté 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 13 x 9 x 2-inch 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 degrees for 1
hour or until the pastry is crisp and delicately browned. Cut into
squares and serve hot.
Serves: 12 |
