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1 pkg. fresh spinach, wash and drain 7 eggs 1 lb. butter, melted 1 1/2 Feta cheese or 2 c. 1 c. cottage cheese 1 box Fillo dough In large bowl, mix all the above ingredients (well). Pan, 11 x 14 x 1 inch. 1. Sprinkle bottom of pan with butter. 2. 3 layers of fillo leaves in bottom of pan; brush with butter. 3. Cover with thin layer of spinach mixture. 4. Repeat No. 2. 5. Repeat No. 3. 6. Top with 4 or 5 layers fillo; butter each layer generously. Turn in all edges and butter them. Also between the dough and the pan. Bake at 350 degrees approximately 45 minutes or until golden and flaky. "Bet you can't eat just one." | |
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recipe reviews #20797
Mike (Michigan) says:
My yiya made everything by hand including fillo. There is a technique involved here to make this special. Making fillo is a major part of it. Another is the right amount of spinach. We leave out feta. I'm sure there are variations of this recipe across greece but i've never had any to match what we were taught. The only thing we're missing is the stone oven yiya used.
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