Greek Spinach Pita

Name: Greek Spinach Pita
Ingredients: 1 lb. fresh spinach, chopped coarsely; 1/2 lb. Feta cheese, crumbled; 1/2 lb. small curd cottage cheese; 1 bunch green onions, chopped (about 1 c.); 1 Tbsp. uncooked rice; 1/4 c. cooking oil; 1/2 c. fresh chopped parsley; 1 1/2 sticks butter or oleo, melted; 1/8 tsp. dried or fresh dill; 1/4 c. Parmesan cheese; 4 eggs, beaten; 1/2 lb. fillo (pastry leaves), cut in half to fit pan

12 ingredients

6 steps

Ingredients

1 lb. fresh spinach, chopped coarsely
1/2 lb. Feta cheese, crumbled
1/2 lb. small curd cottage cheese
1 bunch green onions, chopped (about 1 c.)
1 Tbsp. uncooked rice
1/4 c. cooking oil
1/2 c. fresh chopped parsley
1 1/2 sticks butter or oleo, melted
1/8 tsp. dried or fresh dill
1/4 c. Parmesan cheese
4 eggs, beaten
1/2 lb. fillo (pastry leaves), cut in half to fit pan

Directions

1

Wash and drain spinach; remove excess moisture with towel. Combine spinach with cheeses, eggs, onions, parsley, dill weed, oil and rice.
2

Arrange 8 to 10 fillo sheets in a 9 x 13-inch pan. Brush each one with melted oleo.
3

Pour in spinach mixture. Spread evenly throughout pan.
4

Cover with 8 to 10 fillo sheets and brush with melted butter (tops, too).
5

Mark desired pieces by cutting through top layers of fillo with sharp knife.
6

Bake in 350° oven for 1 to 1 1/4 hours or until golden brown. (Pyrex pans may bake faster.)