Ingredients: |
Ingredients: 1/2 lb. phyllo dough (bring to room temperature)
1 lb. butter, melted
1 lb. 8 oz. Feta, crumbled
4 eggs
1/4 c. parsley
1/2 c. dill (preferable fresh) or 2 Tbsp. dried
2 packages frozen spinach (thawed and drained, place in colander and squeeze out water)
2 large onions
2 bunches scallions
1/4 tsp. salt
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Directions: |
Directions:Coarsely chop onions and scallions. (food processor is the quickest way)
In a large frying pan, melt about half a stick of butter, sauce onion until soft, add dill and minced parsley, sauté 5 minutes. Add drained spinach and salt; sauté 10 more minutes. Transfer mixture to large bowl, let cool. Then add the crumbled feta to mixture. Beat the 4 eggs vil frothy and fold into the spinach mixture. Set aside.
Unwrap phyllo dough and cover with a wet kitchen towel to prevent dough from drying out. Butter a 12 x 18 pan. Place one sheet of phyllo in pan and brush with melted butter. Repeat this step with half of the phyllo sheets, make sure to butter each sheet.
Spread the prepared spinach mixture evenly across the phyllo. Repeat the above steps for layering the other half of the phyllo dough. Brush top with butter. Place in freezer for 1/2 to 1 hour. (You can also keep in freezer for a week or more before cooking.) Remove from freezer and mark vertically and horizontally to create squares. Score diagonally through each square, use sharp knife.
Bake @ 350º, 1 hour or golden brown. (Center rack) Serve warm. Refrigerate left over, re-heat before serving. |
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