(Greek Spinach Pie)
1 lb. filo
4 pkg. frozen chopped spinach
1 (8 oz.) pkg. cream cheese
1 lb. Feta cheese
1 c. grated Romano cheese
4 beaten eggs
1 medium onion, chopped fine
3 Tbsp. olive oil
1 1/2 tsp. chopped dill
1 tsp. salt
1/4 tsp. pepper
Allow spinach to stand at room temperature to defrost
completely. (Do not soak in water.) Squeeze spinach until very
dry, combine with remaining ingredients in large bowl, except
for filo. Stir until well mixed. Use a 10 x 15-inch pan, 1
pound filo and a bowl of olive oil. Grease pan with olive oil,
using pastry brush. Start putting in each layer of filo and
brush each layer with olive oil, until you have 15 layers of
filo on bottom. Then spoon spinach mixture evenly and cover
with remaining filo. You still brush each layer with olive
oil. Refrigerate for about 1 hour and cut into desired shape.
Sprinkle a tiny bit of water on top. Bake at 350 degrees for 45 to 60
minutes or until golden brown. Cool about 1 hour before
Note: You can buy the filo, Feta cheese and olive oil
at Nayphes Imports or Mediterranean Imports.
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