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Prep Time: 25 Minutes Cook Time: 57 Minutes |
Ready In: 82 Minutes Servings: 15 |
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This may be served as an appetizer if cut into small squares or as a side dish if cut into larger squares. You may serve it hot or cold- either way, it's delicious! Originally from the food section of the Houston Chronicle. Ingredients:
3 lbs fresh spinach |
2 bunches scallions, finely chopped |
1/2 cup olive oil |
1/2 cup minced fresh parsley |
1/2 cup fresh dill, chopped |
salt & freshly ground black pepper, to taste |
1/2 cup half-and-half |
1 lb feta cheese, crumbled |
8 eggs, beaten |
olive oil, for brushing pan |
1/2 lb phyllo pastry, leaves |
1 cup melted butter, combined with |
1/2 cup olive oil |
Directions:
1. Preheat oven to 375 degrees.
2. Wash spinach (if necessary), trim stems(if necessary), dry thoroughly, and chop.
3. In a large skillet, saute scallions in olive oil until tender.
4. Combine spinach,parsley, and dill, and add to scallions over high heat.
5. Saute 2 minutes,stirring occasionally with a spatula.
6. Remove from heat, season with salt and pepper, add half and half, feta cheese and eggs and mix well.
7. Brush a 9x13x12 inch baking pan with olive oil and line it with 5 filo leaves,brushing each leaf with a mixture of melted butter and olive oil.
8. Fill with the spinach mixture and top with the remaining filo leaves, and cut into squares with a sharp knife before baking.
9. Bake 45 minutes and serve hot or cold.
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