"This is an authentic, really rich pie stuffed with spinach, onions,
cheeses and herbs that are all enfolded by crispy, flaky phyllo dough."
Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Servings: 5
3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil
Preheat oven to 350 F (175 C). Lightly oil a 9x9 inch square baking pan.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute
onion, green onions and garlic, until soft and lightly browned. Stir in
spinach and parsley, and continue to saute until spinach is limp, about 2
minutes. Remove from heat and set aside to cool.
In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach
mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush
lightly with olive oil. Lay another sheet of phyllo dough on top, brush
with olive oil, and repeat process with two more sheets of phyllo. The
sheets will overlap the pan.
Spread spinach and cheese mixture into pan and fold overhanging dough over
filling. Brush with oil, then layer remaining 4 sheets of phyllo dough,
brushing each with oil. Tuck overhanging dough into pan to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into
squares and serve while hot.
Regards
John H
YM: ferrengi_klingon_trek
http://uk.360.yahoo.com/advert_man_2006
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