Stana's spinach pie
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box (1 lb.) Phyllo dough | |
| ¼ | cup | Sweet butter |
| ½ | cup | Onion, chopped |
| 3 | packs | Frozen chopped spinach or 2 cello bags fresh spinach |
| 3 | Eggs | |
| ½ | pounds | Feta cheese, crumbled |
| ¼ | cup | Parsley, chopped |
| 2 | tablespoons | Fresh dill, or dill seed |
| ½ | teaspoon | Coarse black pepper |
| 1 | teaspoon | Salt |
| ¾ | cup | Melted butter (2nd amount) |
| Bread crumbs | ||
Directions
In large skillet, melt ¼ cup butter and saute onions until golden. Add thawed spinach. (If using fresh, wash carefully, remove stems, steam 2 minutes, or until wilted, chop and add to onions.) Stir well. Beat eggs in large bowl; add cheese, parsley and seasonings. Add to skillet containing onions and spinach and mix well. In bottom of buttered 13" x 9" x 2" casserole, layer eight sheets of Phyllo, brushing each lightly and sparingly with melted butter. Dust each sheet with fine bread crumbs.
Spread the spinach mixture evenly over the layers. Cover the filling with remaining Phyllo sheets, buttering each one and dusting with bread crumbs as before. Bake in 350 degree oven for 35 minutes or until golden brown.
May be frozen. Serves 12 - 16 (24-36 squares) Great party recipe and I can personally vouch for it!
Both recipes from "The Uncommon Cook Book", a project of the Volunteer Committee, Art Gallery of Windsor, Ontario.
Posted to EAT-L Digest 12 Sep 96 From: Pat Belanger <cookie@...> Date: Thu, 12 Sep 1996 20:17:14 -0700
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