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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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My interpretation of a traditional Greek dish. Enjoy! Ingredients:
2 (10 ounce) packages frozen spinach |
2 eggs |
1 large onion, chopped |
1 lemon, juice of |
1 tablespoon dill |
2 cloves garlic, minced |
salt |
pepper |
1/4 cup butter or 1/4 cup margarine |
1 (200 g) package feta cheese |
12 sheets phyllo pastry |
1/4 cup melted butter, for brushing pastry |
Directions:
1. Heat oven to 375°.
2. Drain spinach of all liquid.
3. Sauteé onions and garlic in 1/4 cup butter until tender, then add spinach, salt and pepper to taste.
4. Sauteé 1-2 more minutes.
5. in a large bowl, combine spinach mixture, eggs, dill, lemon juice and crumbled feta.
6. Butter a 7 springform pan.
7. Place phyllo between a damp (but not wet) tea towel so it doesn't dry out.
8. Layer 6 sheets of phyllo in the pan, brushing each with melted butter.
9. Fill with spinach mixture and fold edges over.
10. Layer 6 more sheets of phyllo, brushing each with melted butter.
11. Use a scissors to round the edges and cut 6 or 8 triangles in the top.
12. Bake 45 minutes or until golden - allow to stand 10 minutes before removing the springform.
13. This can also be made into individual packets instead of a pie shape.
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