Quesado de espinaca cheese and spinach pie

Yield: 6 servings

Measure Ingredient
Dwigans fwds07a -- nathan
And goldman
12 Fillo leaves or 1 9 inch
Frozen prepared double pie
Crust or any double crust
Filling
1 pounds Fresh or
1½ pack Frozen whole leaf spinach
3 Stalks scallions -- chopped
Fine with green part
1 small Onion -- chopped
2 tablespoons Olive oil
6 ounces Feta cheese
2 ounces Pot cheese
2 larges Eggs beaten
¼ cup Fresh dill -- finely
Chopped
¼ cup Fresh parsley -- finely
Chopped
Fresh ground pepper
¾ cup Melted butter

If using filo leaves, take from refrigerator 2 hours before beginning. Wash fresh spinach several times and chop coarsely. Thaw frozen spinach. Preheat oven to 350. Saute onions and scallions in olive oil until golden and then add spinach. Cook until just with a sharp knife, cut thepie into 15 pieces and bake one hour until golden and puffy. Serve hot or cold.

Note: If using prpared crust, place mixture inside it and cover with remaining crust, bake 45 minutes.

Recipe By : "The Flavor of Jerusalem" by Nathan and Goldman

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