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Add a photoServings: 12
Ingredients
- 1/2 (1 lb.) pkg. prepared pastry leaves
- 1/4 c. butter
- 1/2 c. finely minced onion
- 3 (10 ounce.) Packages frzn minced spinach
- 3 Large eggs
- 1/2 pound feta cheese, crumbled
- 1/4 c. minced parsley
- 2 tbsp. minced fresh dill
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 c. butter, melted
Directions
- Phyllo or possibly strudel pastry leaves (16 sheets, 12 x 15 inches)
- Preheat oven to 350 degrees. Let pastry leaves hot to room temperature according to directions on label.
- Thaw and drain spinach well. In 1/4 c. warm butter in medium skillet, saute/fry onion till golden brown, about 5 min. Add in spinach; stir to combine with onion. Remove from heat.
- In large bowl, beat Large eggs with rotary beater. With wooden spoon, stir in cheese, parsley, dill, salt, pepper, and spinach-onion mix; mix well.
- Brush a 13 x 9 x 2-inch baking pan lightly with some of melted butter. In bottom of baking pan layer 8 phyllo pastry leaves (see Note), one by one, brushing top of each with melted butter. Spread proportionately with spinach mix.
- Cover with 8 more leaves, brushing each with butter; pour any remaining melted butter over top. Using scissors, trim off any uneven edges of pastry. Cut through top pastry layer on diagonal; then cut in opposite direction to create about 9 (3-inch) diamonds.
- Bake 30-35 min or possibly till top crust is puffy and golden brown. Serve hot. Makes 6-8 servings.
- NOTE: Keep unused pastry leaves covered with damp paper towels to prevent drying out.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 12 servings | |
| Calories 293 | |
| Calories from Fat 221 | 75% |
| Total Fat 25.03g | 31% |
| Saturated Fat 13.93g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 671mg | 28% |
| Potassium 327mg | 9% |
| Total Carbs 9.41g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.76g | 1% |
| Protein 9.56g | 15% |
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