Easter is just around the corner and this dish would make a delicious addition to your lunch or dinner table. Served at room temperature, so you don't have to worry about keeping it hot. This is a delicious, easy dish to make. I hope you will give it a try. Recipe below.
Enjoy!
Karen, Stephanie, & Paul
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Ingredients:
3 cups chopped yellow onions
1 Tbsp olive oil
salt & pepper to taste
3 10 oz packages of frozen chopped spinach, thawed
6 large eggs
2 tsp grated nutmeg
1/2 cup grated parmesan
3 Tbsp bread crumbs
4 oz feta, crumbles or cubes
1/2 cup pine nuts
1/2 stick butter, melted
6 sheets phyllo dough, defrosted*
Directions:
Preheat the oven to 375 degrees.
In a medium sized pan, saute onions in the olive oil until tender and slightly golden. Add salt & pepper to taste. Set aside to cool.
Squeeze out as much liquid from the thawed spinach as you can, placing spinach in a towel and squeezing or in a fine mesh sieve. Add spinach to a large bowl, and mix in the onions, eggs, nutmeg, parmesan, breadcrumbs, feta, and pine nuts. Mix well. Set mixture aside.
Lay a single sheet of phyllo dough onto your counter or board, keeping the remaining dough covered with a slightly damp cloth. Brush with butter, continue until all 6 sheets have been buttered. (see note below). Line an 8-inch cake pan or saute pan with the dough letting the edges hang over the side. Pour the spinach mixture into the dough. Fold the edges of the dough over the spinach. Brush with melted butter. Bake for 1 hour until golden brown and filling is set. It will continue to set as it cools. Serve at room temperature.
*if you use the full-size sheets of phyllo dough, you will only need 6 sheets, but if you use the half sheets, you will need 2 sets of 6, placing them in your pan in a criss cross pattern.