Preparation / Directions:
Put frozen spinach in refrigerator before going to bed. In the morning, cut it in 1/2-inch slices both ways. Spread out on a large pan until thoroughly thawed. Squeeze between hands until all liquid is removed. To make filling: Add to well beaten eggs the onion mixture, the dill and seasonings, the finely crumbled cheese and the spinach. Stir well to mix thoroughly. In a 9 x 12-inch baking pan which has been well oiled or buttered, spread 6 layers of the fillo, each layer lightly brushed with butter. Spread the filling evenly. Cover with 6 more fillo, each layer brushed with butter (top layer brushed generously). Fold the edges neatly and butter well. Bake at 375 degrees for 50 to 60 minutes. Let cool thoroughly before cutting in serving pieces. I cut mine in 2-inch squares. Serve hot. The cut-up pieces can be lined up in a box and frozen. To serve, thaw thoroughly and bake again until sizzling (don't brown too much). Caution: If you have never used fillo, ask a friend who knows. It can be tricky. Any fillo left over can be wrapped well (the way it came), with a damp towel and put in the refrigerator for a few days or refroze
|
