Yield: 1 Servings
|Melted butter; (if you use filo sheets)|
|1||Box of feta cheese|
|1 pounds||Frozen shreded spinach; very well drain !!|
|1 pack||Filo pastry; (keep under a damp towel, dries very quickly and brittles, OR puff pastry.|
Source :My grand-mother Venoutcha Benaroyo - Covo I use filo or puffpastry dough, but still remember the large sheets of fine dough my mother was preparing, they were so crunchy , Mmm ! Crumble the feta cheese, and mixe well with the spinach. (mother adds also parsley) Place one sheet of filo in a round cake pan, brush with butter, cover with another sheet, and repeat the procedure 3-4 times. Then spread evenly ¼ of spinach-cheese mixture, cover with 2 more greased filo, and repeat. The top should be covered with 2-3 sheets of filo. Bake for about 20-30 minutes to a nice golden brown crust.
Serve hot with plain yogurt.
Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel" <i_barzel@...> on May 11, 1998