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My kids loved this the first time and it has become a regular meal. I increased the dill for a more prominent flavor. It tastes great with just feta and cottage, but I sometimes splurge on the kefalotiri to make it extra special. Delightful -- a family favorite!!
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Instructions
Wash spinach well and cut off any coarse stems. Chop coarsely and put into a pan. Cover and place over heat for 7-8 minutes, shaking pan now and then or turning spinach so that juices can run out freely. Drain well in colander, pressing occasionally with a spoon.
Gently fry onion in oil for 10 minutes; add spring onion and fry for further 5 minutes. Place drained spinach with onion-oil mixture in a large mixing bowl. Add herbs, nutmeg, cheeses and eggs; stir to combine. Check saltiness of mixture, then add salt and pepper to taste.
Brush a 25 x 30 cm. (10 x 12 inch) baking dish with butter and line with a sheet of fillo pastry. Top with another 4 sheets, brushing each with butter. Spread filling in pastry-lined dish and top with remaining fillo, brushing each sheet again with butter. Trim edges if necessary and tuck pastry in on all sides. Brush top lightly with butter and score top layer of pastry lightly into squares using a sharp knife or razor blade. Sprinkle a little cold water on top to prevent pastry curling up. Bake at 180°C (350°F) for 45 minutes until puffed and golden brown. Remove from oven and leave for 5 minutes before cutting into portions for serving.
Author's Comments
Serves 8 as a first course, 4 as a light meal.<br />
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Source: The Complete Middle East Cookbook, by Tess Mallos.
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