Description:

Greek pastry filled with spinach & cheese

Source:

Angela Creighton

Serves/Makes:8 main dish servings

Ingredients

• 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.)

Preparation

• 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.

Comments

355 calories 21 g. fat