1 c Onions, finely chopped
1/3 c Scallions, Including Green
-Tops, finely chopped
1 tb Garlic, finely chopped
3 tb Olive Oil
2 1/2 lb Fresh Young Spinach,, washed
-&finely chopp
1/4 c Fresh Dill Leaves (2
-Tablespoons Dried)
3 tb Parsley, coarsely chopped
1 tb Fresh Mint, chopped
1/3 c Thick Buttermilk Or
1/3 c Light Cream
Salt And Freshly Ground
-Pepper
3 Eggs, lightly beaten
1/2 lb Feta Cheese, drained and
-crumbled
1/2 lb Butter (2 Sticks), melted
16 Sheets Filo Pastry
Saute the onions, scallions and garlic in olive oil until soft but not
brown. Stir in spinach, cover and cook for 2-3 minutes or until
completely wilted. Add the dill, parsley and mint and continue to
cook uncovered for another 6-8 minutes or until the liquid has
evaporated. Transfer spinach to a bowl and stir in the buttermilk.
Season to taste with salt and pepper. Cool to room temperature and
stir in the eggs and feta cheese.
Lightly paint the bottom and sides of a 12 x 7-inch baking dish with
melted butter. Line the dish with a sheet of filo pressing the edges
firmly into the corners and up the sides. Brush with a tablespoon or
two of butter and lay another sheet of filo on top. Paint with butter
and continue layering in this way until youve used 8 layers of filo.
Spread the spinach mixture evenly over filo layers. Lay a sheet of
filo on top and paint with butter and continue layering with
remaining sheets. Tuck edges of last filo layer in attractively and
paint with butter. Bake in a pre-heated 300 degree oven for 55-60
minutes or until filo is crisp and golden brown. Serve cut into
squares hot or at room temperature.
Yield: 6 serving
Yields
6 Servings