Quesado de espinaca cheese and spinach pie
6 servings
Ingredients
| Quantity | 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 |
Directions
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