Fills the bottom of a 14x9 inch pan. Two of these feeds 7 hungry adults with leftovers. We cut each one into about 10 pieces.
|20 oz||frozen chopped spinach, cooked and well drained (drain in strainer and press out extra water using paper towels)|
|1/2 pound||feta cheese, chopped or grated (can substitute part of the feta with shredded mozzarella or cottage cheese)|
|6-12||green onions, chopped (can substitute yellow onion, chopped and cooked in oil)|
|1 tsp||Italian seasonings or thyme or oregano|
|1/4 tsp||ground pepper|
|1/2 pound||frozen phyllo dough (about ten 14x18 inch sheets)|
|1/4 cup each||oil mixed with melted butter|
Heat oven to 350 degrees.
Mix the cooked spinach, cheese, eggs, oions, and seasonings.
thaw the phyllo dough in the refridgerator overnight and then at room temperature. Open and place one or two sheets on waxed paper. Spread about 1T oil/butter over the top sheet. Repeat with additional sheets until all are used. Place 1/2 of the pile ina a pan about 14x9 inches. Spread the spinach micture over the dough and fold the other hald over the top, tucking in the ends. Cook 30-50 minutes, until golden brown, at 350 degrees.
Note: this recipe can be doubled. The ingredients can be varied.
Another note: we made one with just mozzarella and cottage cheese and it was good too.