Submitted by: Gram and Pap

Attributed to: Gram and Pap

Category: Appetizers

Description:

Prep time: 20 minutes

Cooking time: 60 minutes

Servings:  8-10

Difficulty rating: 1

Ingredients:

1 pound Spinach

2 tablespoons Olive oil

7 Green onions, chopped

1 pound Feta cheese

2 tablespoons fresh Flat leaf parsley, chopped

2 tablespoons fresh Fennel or dill, chopped

Freshly ground pepper to taste

Pinch of freshly grated Nutmeg (optional)

12 to 14 Filo dough sheets

Special tools/utensils needed:

Knife, cutting board, colander or sieve, large saute pan, fork, spoon, 9 inch by 13 inch baking 

pan, aluminum foil

Directions:

1. Rinse and stem the spinach, chop into small pieces or tear into shreds. Rinse again and drain well to thoroughly dry.

2. In large sauté pan over medium heat, warm the olive oil.

3. Add the spinach and chopped green onions and sauté until the spinach wilts and cooks down, approximately 5 minutes.

4. Transfer to a sieve and drain well, chop coarsely again, and set aside.

5. In a medium mixing bowl mash the Feta cheese with a fork.

6.  Add the parsley, dill or fennel and the spinach mixture to the Feta cheese and thoroughly combine all the ingredients.

7.  Brush an ovenproof 9" x 13" baking pan with olive oil.

8. Lay 6 Filo sheets in the pan, lightly brushing each with oil before adding the next layer.

9. Spoon the spinach mixture over the top of the Filo and spread evenly.

10. Lay 6 to 8 more Filo sheet on top, brushing each one with oil before adding the next layer.

11.  Cover and chill for about 30 minutes to set.

12.  Pre-heat oven to 350-F degrees.

13.  Bake until golden, about 30 minutes.

14.  Let cool for 5 - 10 minutes to set, then cut squares and serve at once.