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2 pkgs frozen, chopped spinach 2 pkgs
2 tbsp butter 30 mL
1 small onion, chopped 1
1/4 cup chopped scallions 60 mL
2 tbsp dried parsley flakes 30 mL
1 tsp dried dill weed 5 mL
1 tsp salt 5 mL
1/4 tsp pepper 1 mL
1/4 cup milk 60 mL
3 eggs 3
1/4 lb feta cheese 115 g
1/2 lb phylo pastry 225 g
1 cup melted butter 250 mL
Thaw spinach and squeeze free of as much water as possible.
Sauté onion in 2 tbsp/30 mL butter until a light golden brown. Add scallions and cook until they wilt. Add spinach and seasonings. Toss lightly. Remove from heat and add milk.
Beat eggs lightly in another bowl and add feta cheese, coarsely crumbled. Add to spinach mixture, mix well.
With a pastry brush, coat bottom and sides of an 11 x 7 x 2-in (28 x 18 x 4-cm) baking dish with melted butter. Line with 8 sheets of phylo, brushing each sheet with melted butter. Do not trim overhanging sections. Pour in spinach mixture and fold overhanging sections back over filling.
Top with 8 sheets of phylo, brushing each sheet with butter. Trim overlap. Brush top with butter and score into square-shaped serving pieces.
Bake in a 350°F/180°C oven for 45 minutes. Let stand 10 minutes before serving.
2 tbsp butter 30 mL
1 small onion, chopped 1
1/4 cup chopped scallions 60 mL
2 tbsp dried parsley flakes 30 mL
1 tsp dried dill weed 5 mL
1 tsp salt 5 mL
1/4 tsp pepper 1 mL
1/4 cup milk 60 mL
3 eggs 3
1/4 lb feta cheese 115 g
1/2 lb phylo pastry 225 g
1 cup melted butter 250 mL
Thaw spinach and squeeze free of as much water as possible.
Sauté onion in 2 tbsp/30 mL butter until a light golden brown. Add scallions and cook until they wilt. Add spinach and seasonings. Toss lightly. Remove from heat and add milk.
Beat eggs lightly in another bowl and add feta cheese, coarsely crumbled. Add to spinach mixture, mix well.
With a pastry brush, coat bottom and sides of an 11 x 7 x 2-in (28 x 18 x 4-cm) baking dish with melted butter. Line with 8 sheets of phylo, brushing each sheet with melted butter. Do not trim overhanging sections. Pour in spinach mixture and fold overhanging sections back over filling.
Top with 8 sheets of phylo, brushing each sheet with butter. Trim overlap. Brush top with butter and score into square-shaped serving pieces.
Bake in a 350°F/180°C oven for 45 minutes. Let stand 10 minutes before serving.
