- 2 lbs. fresh
cleaned spinach
- 2 tsp. salt
- 1/2 tsp. pepper
- 3/4 cup olive
oil*
- 1 1/2 cups
scallions chopped
- 2 Tbs. dill
(preferably fresh) chopped fine
- 2 Tbs. parsley
(preferably fresh) chopped fine
- 1/2 lb. Feta
cheese or 1/2 lb. drained cottage cheese + 1/4 cup Parmesan
- 10 phyllo sheets
- Paprika
(optional)
-
- Salt and pepper
spinach and let sit 1 hour. Sauté
scallions in olive oil, add spinach and cook 5 minutes.
Remove to bowl and add rest of ingredients.
- Layer 5 sheets
of phyllo in rectangular cake pan.
Pour in spinach mixture, then layer rest of phyllo on top. Score top, brush with water and sprinkle with a little
paprika.
- * I use less
oil, around 1/3 cup, and brush a little melted butter/olive oil mixture
between layers of phyllo.)
-
- Bake at 350° for 40 minutes. Cool for at least 10 minutes
before cutting.
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