Spinach Pita
1 bunch scallions
2 tablespoons of butter
8 ounces of Fera cheese
20 ounces of fresh spinach
4 eggs
Salt and pepper
1/2 pound of Filo dough |
|
Freeze the Filo dough unbaked to set. Score while frozen into serving size desired. Wash spinach and remove stems. Drain thoroughly. Sauté scallions in butter. Add spinach and wilt. Cool. Beat eggs in a separate bowl. Add cheese and condiments. Butter half of Filo sheets. Place in a 10 x 14 Pyrex dish. Spoon filling mixture in. Cover with remaining butter filo leaves. Bake at 350ºF. for 30 minutes. Spinach Pita 2
Two 10 ounce packages of frozen spinach, thawed and drained
1/2 cup of olive oil
1 bunch chopped scallions
1 pound of feta cheese
2 tablespoons of dill
4 eggs, unbeaten
Salt and white pepper to taste
Puff pastry
In a large bowl, combine all ingredients except pastry. Make sure spinach is dry. Spread spinach mix over 1 layer of pastry to 1/2 inch from all sides. Cover with second sheet of pastry and cut into triangles. Bake at 400ºF. for 20-25 minutes. | 