I usually prepare two batches when I make it because then I use all the phyllo dough. If I don't, the left-overs just sit in my fridge... anyone have other good uses for phyllo sheets?
8 cups chopped spinach or Swiss Chard (or 2 packages frozen, thawed)
1 onion, finely chopped
4 Tbs. butter
2 Tbs. flour
1 cup milk
5 eggs, beaten
1/2 pound feta, crumbled (or other mild white cheese, grated)
dash of nutmeg
8 oz of phyllo sheets (in the freezer section of the grocery store)
1/2 cup melted, unsalted butter
- Preheat oven to 350 degrees.
- Melt butter in frying pan, saute the onion until soft and then add the spinach. Continue to saute for 3-4 minutes until spinach is wilted and heated through.
- Stir in flour, gradually add milk.
- Cook until thickened, stirring frequently. Remove from heat.
- Stir in eggs, cheese and nutmeg until smooth.
- In 11X14 pan, brush and layer 8 sheets of phyllo with butter. Add filling and top with 8 more buttered sheets.
- Bake for 30 minutes.
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