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Greek pastry filled with spinach & cheese

Angela Creighton

Serves/Makes:8 main dish servings

  • 6 tbsp (90 ml). butter
  • 1 onion (1 lb (.5 kg).), diced
  • 4 pkgs. (10 oz (280 grm). ea.) frozen chopped spinach, thawed & squeezed drry
  • 1 pkg. (8 oz (224 grm).) feta cheese, crumbled
  • 1 cup (225 ml) part-skim ricotta cheese
  • 1/2 cup (125 ml) chopped fresh dill
  • 1/4 tsp (1 ml). salt
  • 1/4 tsp (1 ml). pepper
  • 3 large eggs
  • 10 sheets phyllo dough (16 x 12" ea.)
  • In 12 inch skillet, melt 2 tbsp (30 ml). butter over medium-high heat until hot.
  • Add onion and cook until lightly browned, stirring occasionally.
  • Transfer to large bowl.
  • Stir in remaining ingredients except phyllo sheets.
  • Melt remaining butter.
  • Heat oven to 400 degrees (200 C.).
  • Remove phyllo from package.
  • Keep covered to prevent drying out.
  • Lightly brush bottom and sides of 11 inch x 7 inch glass baking dish with melted butter.
  • On waxed paper, brush 1 phyllo sheet with melted butter.
  • Place sheet in baking dish, gently pressing against sides of dish and allowing edges to overhang sides.
  • Repeat with four more sheets.
  • Spread spinach filling evenly on top.
  • Fold overhanging edges of phyllo over filling.
  • Cut remaining 5 sheets crosswise in half.
  • On waxed paper, lightly brush 1 sheet with butter.
  • Place on top of filling.
  • Repeat with remaining phyllo.
  • Bake 35 - 40 minutes until hot in center and top is golden.
355 calories 21 g. fat

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