Ingredients:
10 sheets phyllo pastry
2 lbs spinach, washed,stems cut off and coarsely chopped,placed in a pan,damp
1 medium onions, chopped
1/2 cup olive oil
1 cup green onions, chopped
1/2 cup parsley, chopped
2 teaspoons dill or 2 teaspoons fennel, chopped
1/4 teaspoon nutmeg
1/2 cup dry curd cottage cheese
1 cup feta cheese, crumpled
1/4 cup parmesan cheese
4 eggs, lightly beaten
salt & pepper
6 tablespoons butter, melted
Directions:
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 12×10″ 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.
Servings: 8
Time preparation: 20 min.
Time total: 80 min.