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| We are not greek but, Mama got this from a classmate while in school. |
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| 3 lbs |
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fresh spinach |
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| 2 |
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bunches green scallions, finely chopped |
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| 1/2 cup |
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minced parsley |
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| 1 lb |
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crumbled feta cheese |
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| 1/2 lb |
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fillo pastry |
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| 1/2 tsp |
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dill* optional |
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| 8 |
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eggs beaten |
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| 1 cup |
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olive oil |
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| 1 cup |
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melted butter |
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salt |
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| Wash spinach and cut off stems, dry, chop. Brown scallions in 1/2 cup olive oil until tender. Combine spinach, parsley, dill, beaten eggs, and cheese. Add cooked scallions, season with salt lightly and mix well. Grease a 9 x 13 pan line with 5 of the fillo sheets brushing each sheet with melted butter combined with 1/2 cup olive oil. Spread mixture and top with remaining fillo sheets. Bake at 350° for 45 minutes. |
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| Servings: 1 |
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| Recipe Source |
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Source: Paula ARG Kernachan
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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