Filling:
- 1 Tab. olive oil
- 2 cups minced onion
- 1/4 - 1/2 tsp salt
- 1 tsp basil
- 1 tsp oregano
- 2 1/2 lbs fresh spinach, washed, stemmed, and finely chopped (Note 1)
- 5 medium cloves garlic, minced
- 3 Tab flour
- 1 lb feta cheese, crumbled (2 - 3 cups)
- 1 cup cottage cheese
- black pepper to taste (I used 1/2 tsp)
Pastry:
- 1/2 - 1 cup olive oil (or melted butter or margarine)
- 1 lb filo pastry leaves, thawed (about 20 leaves) (Note 2)
Note 1. Or substitute three 10-ounce packages of frozen chopped spinach.
Thaw the spinach, put in a strainer, and press out most of the water.
Note 2. Filo pastry (also spelled Phyllo) is available in a 1-lb package
in the frozen foods section of supermarkets, probably near frozen pie crusts.
See the box for instructions for handling the filo leaves.
1. Preheat oven to 350°. Oil a 9x13 inch baking pan.
2. Heat 1 Tab olive oil in a Dutch oven or large pot. Add onion, salt, and herbs.
Saute for about 5 minutes, until the onion softens. Add spinach, turn up the heat,
and cook, stirring, until the spinach wilts (5 - 8 min.). Stir in the garlic.
3. Sprinkle in the flour, stir, and cook over medium heat 2 to 3 more minutes.
Remove from heat.
4. Mix in the cheeses. Taste to correct seasoning, adding black pepper to taste.
5. Place a sheet of filo in the oiled pan, letting the pastry edges climb up
the sides. Brush lightly with oil and add another sheet. Keep going until you
have a pile of 6 oiled sheets. Add half the filling, spreading it to the edges.
Repeat with 6 more sheets of oiled filo, followed by the remaining filling.
Layer the rest of the filo over the filling, brushing each sheet with oil.
Oil the top and trim or tuck in the edges.
6. Bake uncovered until the filo is crispy and golden, about 45 min.
Serve hot or warm, cut into squares.
Made by Jim for the November 2000 potluck.
Potluck Recipe