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  Frozen, chopped spinach 20 Ounce
  Butter 2 Tablespoon
  Onion 1 Small, chopped
  Scallions 1⁄4 Cup (4 tbs), chopped
  Parsley 2 Tablespoon
  Dill 1 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Milk 1⁄4 Cup (4 tbs)
  Eggs 3
  Feta cheese 1⁄4 Pound
  Melted butter 1 Cup (16 tbs)

Thaw spinach and drain.
Saute onion in 2 tablespoons butter.
Add scallions and cook until they wilt.
Add spinach and seasonings.
Toss lightly.
Remove from heat and add milk.
Beat eggs lightly in another bowl and add feta cheese, coarsely crumbled.
Add to spinach mixture, mix well.
With a pastry brush, coat bottom and sides of an 11 x 7 x 2-inch baking dish with melted butter.
Line with 8 sheets of phylo, brushing each sheet with melted butter.
Pour in spinach mixture and fold excess pastry back over filling.
Top with 8 sheets of phylo, brushing each sheet with butter.
Trim overlap.
Brush with butter and score into diamonds.
Bake in a 350° oven 45 minutes.
Let stand 10 minutes before serving.

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