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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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