Servings: 4 - 6Prep Time: 30 minutes Cook Time: 60 minutes
1 large sweet onion OR two medium regular onions, chopped fine
2 cloves garlic, minced
2 pounds fresh spinach, steamed until wilted, then drained and chopped OR 2 small packages of frozen spinach, thawed, drained, and chopped
1/4 cup bread crumbs
2 cups Feta cheese, crumbled
1/4 cup Parmesan cheese
1 tsp fresh ground pepper
1 tsp salt
Optional: 1 tsp ground nutmeg OR 1/2 tsp ground chipotle pepper
1 tsp lemon juice
6 to 8 sheets Filo dough, defrosted
1/2 cup olive oil for brushing the Filo
Mix all ingredients, let sit while you prepare the filo.
Follow directions on filo package for thawing. Then unroll onto clean surface, and cover with a damp cloth, or the filo will dry and crumble, quite quickly!
Using a pie plate, spread each sheet of filo one by one, covering the rest of the filo while you do this with the damp cloth, alternating the direction in a criss-cross. You must brush each sheet with olive oil before you layer the next, or it won’t form a nice crust. Continue until you have 6 to 8 sheets.
Place filling into pie plate, spread out evenly.
Fold filo up and over filling towards center. If it doesn’t quite cover, brush the top with oil,take another sheet of filo, fold in half, and spread over the top, tucking into the sides if needed.
Brush entire top with olive oil.
Bake in 350 degree oven for approx 60 minutes or until golden brown and puffy. It will puff up quite a bit. Test with a knife as you would custard.
Let rest for 5 minutes, then slice and serve.
Submitted by: mouse on May 2, 2011