Ingredients
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10 sheets phyllo pastry
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2 lbs spinach, washed,stems cut off and coarsely chopped,placed in a pan,damp
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1 medium onion, chopped
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1/2 cup olive oil
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1/2 cup parsley, chopped
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2 teaspoons dill or 2 teaspoons fennel, chopped
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1/4 teaspoon nutmeg
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1/2 cup dry curd cottage cheese
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1 cup feta cheese, crumpled
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1/4 cup parmesan cheese
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4 eggs, lightly beaten
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salt & pepper
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6 tablespoons butter, melted
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1 cup green onion, chopped
Instructions
- Heat the washed spinach, do not add water the moisture from washing the spinach is enough.
- Saute until just wilted 3-5 minutes,remove from pan set aside.
- Fry onion in the oil for 10 minutes, add green onion and fry a further 5 minutes In a large bowl mix onions& spinach, add parsley, dill or fennel, nutmeg, cheeses and eggs.
- Stir to combine and check taste for the amount of salt& pepper you want.
- Brush a 12x10" baking dish with butter and line with a sheet of fillo.
- Brush sheet with butter and place in another sheet of fillo continue to brush each sheet until you have 5 layers.
- Pour in the spinach mixture and top with remaining 5 sheets of fillo buttering each sheet.
- Brush top layer with butter and score it with a very sharp knife or a razor blade in serving size squares.
- Sprinkle with water to keep the fillo from curling.
- Bake in 350f oven for about 45 minute, or until it has puffed and is golden.
- allow to sit for 5 minutes and serve.