2 bunches spinach
1 tablespoon oil
6 green onions, finely chopped
4 oz. feta cheese, crumbled
3/4 cup cheddar cheese, grated
5 eggs, lightly beaten
salt and pepper
16 sheets filo pastry
1/3 cup olive oil
1 egg, lightly beaten, for glazing
1 tablespoon poppy seeds
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Preheat oven to 400 degrees(F). Brush a 12X10 inch baking dish with oil. Wash
spinach and shred finely. Place in a large pan and cook, covered, over low
heat for 2 minutes, or until just wilted. Cool, then wring any excess water
from spinach and spread out the strands. Heat oil in a small pan and cook green onions for 3 minutes, or until soft. Transfer to a large bowl and add the spinach, cheeses, eggs, and salt and pepper to taste. Stir until the cheeses are distributed. Place 1 sheet of pastry into the prepared dish, letting the edges hang over. Cover the remaining pastry with a damp towl to prevent it from drying out. Brush the pastry in the dish with oil, and repeat process with another seven layers of pastry. Spread the filling over the pastry, folding in the edges. Brush each remaining sheet of pastry lightly with oil, and place on top of the pie. Tuck the edges down the sides, brush the top with the extra egg, and sprinkle with poppy seeds. Back for 35-40 minutes or until pastry is golden. |