Greek Spinach Pie
|Sliced green onion with tops||1⁄2 Cup (8 tbs)|
|Dried dill weed||1⁄2 Teaspoon|
|Cooking oil||1 Tablespoon|
|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Cream-style cottage cheese||1 Cup (16 tbs)|
|Crumbled feta cheese||2 Ounce (1/2 Cup)|
|Baking powder||1⁄4 Teaspoon|
|Phyllo dough sheets||2 (16 X 16-Inch Each)|
|Butter||2 Tablespoon, melted|
In skillet cook onion and dill in hot oil till onion is tender.
Squeeze excess water from spinach; add to skillet.
Cook till heated through; keep warm.
In large saucepan melt the 1/4 cup butter; blend in flour and salt.
Stir in milk all at once.
Cook and stir till thickened and bubbly; cook and stir 1 minute more.
Stir half the hot sauce mixture into eggs; return to saucepan.
Stir in cheeses, spinach mixture, and baking powder.
Brush half of one sheet of fillo dough with some of the melted butter; fold in half.
Butter half of this dough rectangle and fold again, forming an 8-inch square.
Place in greased 8x8x2-inch baking pan.
Pour in spinach mixture.
Repeat buttering and folding remaining fillo dough.
Place atop spinach mixture; tuck in edges.
Bake, uncovered, at 325° till mixture is set and top is browned, 35 to 40 minutes.
Let stand 10 minutes.