You can use any soft green in this recipe; spinach, chard, or Asian greens, combine them if there are several varieties. Kale works okay if it is not more than half of the total greens; collards are a little strong. This recipe is a good guideline and really only a casserole in phyllo dough.
- 3 tablespoons olive oil
- 2 lbs Spinach, washed and chopped and well drained
- ½ cup fresh chopped parsley, or ¼ cup dry
- 1 large Onion chopped
- ¼ cup fresh dill, chopped, or to taste
- 2 to 3 cloves garlic, chopped
- 1 egg beaten
- ½ lb Feta cheese, crumbled. Use more cheese if you like, other cheese with the Feta is good, I like some ricotta, cottage cheese, or Parmesan 8-10 Phyllo sheets, thawed, keeps better under a damp towel
- ¼ cup olive oil mixed with 2 tablespoons melted butter
- ¼ teaspoon black pepper
In 3 tablespoons of olive oil sauté onion and garlic till soft, add greens, parsley, and dill, cook till spinach is wilted, about 2 more minutes. Set aside to cool.
Mix egg and cheese in a large bowl, add cooled greens mix. Grease the bottom of a sheet cake pan, 9″ x 12″, with the oil mixture. Lay a piece of phyllo dough and spread lightly with oil mix, a brush works well. Do this with 4 sheets of phyllo. Spread half of spinach mixture on phyllo. Put 4 more pieces of phyllo with oil on top and spread the rest of spinach mix on top. Top with remaining 2 sheets of phyllo, spread generously with oil mixture. Bake at 350′ for 30-40 minutes until golden. Cool slightly and cut with a sharp knife. This is good cold too.