2 lb fresh spinach (stems removed),
washed and drained well
1½ lb feta cheese (crumbled)
6 lg eggs (beaten)
1 16 oz pkg fillo dough (approx 20 sheets)
1 Xlarge onion (chopped coarsely)
8 oz butter or margerine (melted)
2 tbsp olive oil
salt
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Saute the onion in oil and add it to a mixture of the cheese and eggs.
Take a 10"x15"x2" pan and lightly
butter the bottom and sides with a
pastry brush.
Place 10 fillo sheets in the pan, lightly buttering each sheet.
Put in half of the spinach and top
it with half of the egg-cheese-onion mixture, taking care to spread it
evenly. Salt lightly.
Repeat with the other half.
Top with the remaining fillo, lightly buttering each sheet and tucking in the edges all around.
Puncture the fillo in several places
with a knife and bake at 350°F for
50-60 min. or until golden brown.
This recipe, with minor changes
along the way, has been in the
family for over 50 years.
It tastes great hot, warm or cold!
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