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