Spanakopita #1

Yield: 6 Servings

Measure Ingredient
1¼ pounds Fresh spinach
2 Bunches chopped green onions
1 tablespoon Dill weed
½ cup Chopped parsley
6 Eggs; beaten
1 tablespoon Cream of wheat
¼ cup Olive oil (up to)
¾ pounds Feta cheese; crumbled
½ cup Grated Parmesan cheese
1 pounds Phyllo leaves
½ pounds Butter; melted (or more)

Wash spinach. Drain thoroughly (preferably overnight) wrapped in towel, in refrigerator. Break spinach into pieces by hand. (Do not cut with knife.) Combine in a large bowl the spinach, onions, dill, parsley, oil, cream of wheat, eggs & cheeses. Layer 10 phyllo leaves, brushing each with melted butter, into a buttered 11x15-inch baking pan. Pour in spinach mixture.

Cover with 10 more phyllo leaves, brushing each with melted butter. Seal edges to retain filling. Brush top with melted butter. Bake at 350 for 5 minutes or until golden brown. Cut into squares. (The book really did say '5' minutes, but I bet they meant a whole lot longer, say 30-45 minutes!) ANNE MAHAN

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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