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Add a photoServings: 4
Ingredients
- 1 lb Fresh spinach
- 1 Tbsp. Salt
- 1 Tbsp. Butter
- 1/4 c. Minced onion
- 3 x Large eggs, beaten
- 12 ounce Ricotta cheese
- 4 ounce Provolone cheese, grated
- 1/4 lb Filo pastry, thawed
- 1/2 c. Melted butter
Directions
- Wash spinach till no sand remains. Place it in a bowl with 1 Tablespoons salt and cover with water, drain and chop it. In a skillet, heat 1 Tablespoons butter and saute/fry the onion; let cold. Combine onion with Large eggs and cheeses, and mix throughly with the spinach. Cut and roll fillo dough to fit four individual casseroles, 12 layers for each serving. Brushing each layer of doug with melted butter; lay 6 layers on the bottom of each casserole. Fill with 1/4 the amount of spinach mix, and top with 6 more layers of buttered dough. Bake in a 350F oven for 15 min or possibly till pastry is golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 4 servings | |
| Calories 536 | |
| Calories from Fat 410 | 76% |
| Total Fat 46.32g | 58% |
| Saturated Fat 28.06g | 112% |
| Trans Fat 0.0g | |
| Cholesterol 279mg | 93% |
| Sodium 2381mg | 99% |
| Potassium 663mg | 19% |
| Total Carbs 8.19g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.43g | 1% |
| Protein 24.23g | 39% |
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