*  Exported from  MasterCook  *
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 Serving Size  : 6    Preparation Time :0:00
 Categories    : New                              Text
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Onions, finely chopped
      1/3   c            Scallions, Including Green
                         -Tops, finely chopped
    1       tb           Garlic, finely chopped
    3       tb           Olive Oil
    2 1/2   lb           Fresh Young Spinach,, washed
                         -&finely chopp
      1/4   c            Fresh Dill Leaves (2
                         -Tablespoons Dried)
    3       tb           Parsley, coarsely chopped
    1       tb           Fresh Mint, chopped
      1/3   c            Thick Buttermilk <<Or>>
      1/3   c            Light Cream
                         Salt And Freshly Ground
    3                    Eggs, lightly beaten
      1/2   lb           Feta Cheese, drained and
      1/2   lb           Butter (2 Sticks), melted
   16                    Sheets Filo Pastry
   Saute the onions, scallions and garlic in olive oil
   until soft but not brown. Stir in spinach, cover and
   cook for 2-3 minutes or until completely wilted. Add
   the dill, parsley and mint and continue to cook
   uncovered for another 6-8 minutes or until the liquid
   has evaporated. Transfer spinach to a bowl and stir in
   the buttermilk. Season to taste with salt and pepper.
   Cool to room temperature and stir in the eggs and feta
   Lightly paint the bottom and sides of a 12 x 7-inch
   baking dish with melted butter. Line the dish with a
   sheet of filo pressing the edges firmly into the
   corners and up the sides. Brush with a tablespoon or
   two of butter and lay another sheet of filo on top.
   Paint with butter and continue layering in this way
   until youve used 8 layers of filo.
   Spread the spinach mixture evenly over filo layers.
   Lay a sheet of filo on top and paint with butter and
   continue layering with remaining sheets. Tuck edges of
   last filo layer in attractively and paint with butter.
   Bake in a pre-heated 300 degree oven for 55-60 minutes
   or until filo is crisp and golden brown. Serve cut
   into squares hot or at room temperature.
   Yield: 6 serving
   Posted to MC-Recipe Digest V1 #
   Recipe by: COOKING RIGHT SHOW #CR9681
   From: Bill Spalding <billspa@icanect.net>
   Date: Sun, 8 Dec 1996 04:29:39 -0500 (EST)
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