1/4 c Olive oil
1/2 c Onion; finely chopped
1/4 c Scallions; finely chopped
;including 2 inches of green
;tops
2 lb Spinach, fresh; washed,
;thoroughly drained & finely
;chopped
1/4 c Dill leaves; fresh, finely
;chopped or 2 tablespoons
;dried dill weed
1/4 c Parsley; finely chopped,
;prefer flat leaf parsley
1/2 ts Salt
Black pepper; freshly ground
1/3 c Milk
1/2 lb Feta cheese; finely crumbled
4 Egg; lightly beaten
1/2 lb Butter; melted
16 Filo pastry sheets; ? lb.
;each about 16 inches long &
;12 inches wide
In a heavy 10 to 12 inch skillet, heat the olive oil over moderate heat
until a light haze forms above it. Add the onions and scallions and,
stirring frequently, cook for 5 minutes, or until they are soft and
transparent but not brown. Stir in the spinach, cover tightly, and cook
for 5 minutes. then add the dill, parsley, salt and a few grindings of
pepper and, stirring and shaking the pan almost constantly, cook uncovered
for about 10 minutes, or until most of the liquid in the skillet has
evaporated and the spinach has begun to stick lightly to the pan. Transfer
the spinach mixture to a dep bowl and stir in the milk. cool to room
temperature, then add the cheese and slowly beat in the eggs. Taste for
seasoning.
Preheat the oven to 300 degrees (F). With a pastry brush, coat the
bottom and sides of a 12 by 7 by 2 inch baking dish with melted butter.
Line the dish with a sheet of filo, pressing the edges of the pastry firmly
into the corners and against the sides of the dish. Brush the entire
surface of the pastry with about 2 or 3 teaspoons of the remaining butter,
spreading it all the way to the outside edges and lay another sheet of filo
on top. Spread with another 2 or 3 teaspoons of butter and continue
construction the pie in this fashion until you have used 8 layers of the
filo in all.
With a rubber spatula, spread the spinach mixture evenly over the last
layer of filo and smooth it into the corners. Then place another sheet of
the filo on top, coat with butter, and repeat with the remaining layers of
filo and butter as before. Trim the excess pastry from around the rim of
the dish with scissors. Brush the top of the pie with the remaining butter
and bake in the middle of the oven for 1 hour, or until the pastry is crisp
and delicately browned. Cut into squares and serve hot or at room
temperature.
Yields
8 Servings