1 Box (1 lb.) Phyllo dough
1/4 c Sweet butter
1/2 c Onion, chopped
3 pk Frozen chopped spinach or 2
-cello bags fresh spinach
3 Eggs
1/2 lb Feta cheese, crumbled
1/4 c Parsley, chopped
2 tb Fresh dill, or dill seed
1/2 ts Coarse black pepper
1 ts Salt
3/4 c Melted butter (2nd amount)
Bread crumbs
In large skillet, melt 1/4 cup butter and saute onions until golden. Add
thawed spinach. (If using fresh, wash carefully, remove stems, steam 2
minutes, or until wilted, chop and add to onions.) Stir well. Beat eggs in
large bowl; add cheese, parsley and seasonings. Add to skillet containing
onions and spinach and mix well. In bottom of buttered 13″ x 9″ x 2″
casserole, layer eight sheets of Phyllo, brushing each lightly and
sparingly with melted butter. Dust each sheet with fine bread crumbs.
Spread the spinach mixture evenly over the layers. Cover the filling with
remaining Phyllo sheets, buttering each one and dusting with bread crumbs
as before. Bake in 350 degree oven for 35 minutes or until golden brown.
May be frozen. Serves 12 – 16 (24-36 squares) Great party recipe and I can
personally vouch for it!
Both recipes from “The Uncommon Cook Book”, a project of the Volunteer
Committee, Art Gallery of Windsor, Ontario.
Yields
12 Servings