In a large saucepan, heat the olive oil, add the onions and
fry until translucent. Stir in the dill. Add the spinach and
toss together. Keep tossing and cooking the spinach until it
is fully wilted. Remove from the heat and toss the Feta with
the spinach mixture. Add seasoning to taste, keeping in mind
that the Feta cheese will add some saltiness to the spinach.
Preheat your oven to 350°F.
Butter a baking dish. Spread a pastry sheet into the dish and
brush it with butter. Continue to layer pastry and butter for
4-5 sheets. Spread the filling over the pastry, then resume
with pastry sheets brushed with butter for another 4-5 layers.
Try to keep folding and tucking in the edges of your top
layers so you have a nice smooth top, brushing butter on the
edges helps to hold it down, sort of like a glue. Brush the
final top sheet well with butter and bake for about 20-30
minutes until it is golden brown. Cut into squares and serve.
Susie's Note:
You can also make individual ones, if you prefer. Just use the
same filling, and fold it up in Fillo pastry sheets. Also,
frozen spinach works just as well in this recipe. Just make
sure that it is well drained before you add it to the onions.
Other than the oil, you want the filling to be as dry as
possible.
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