It is actually quite time consuming to make your own phylo dough, so don’t hesitate to buy it frozen in the store. Make sure the phylo is NOT crumbly.
INGREDIENTS
- 1 box phylo dough
SPINACH MIXTURE - feta cheese – made with sheep or goat milk NOT cow milk
buy a block and crumble it - Mix in a sweet onion sliced just as thinly as possible
- Mix with EVOO, mushrooms, chives, zucchini, basil, parm cheese
- Fresh spinach – NOT frozen
STEP BY STEP
- De stem FRESH spinach and give it a rough chop
- Mix in with everything else
- In a heavily greased cake pan lay down about ten sheets of phylo dough
- Divide your spinach mixture into fourths
- Spread 1/4 of your mixture onto the phylo
- Add 3-5 sheets of dough and another 1/4 spinach
- Repeat two more times until your spinach is all used up
- Finish with about 8 sheets of phylo dough on the top
- Butter the top heavily and tuck in the edges
- Bake it at 350º for an hour
- Let it cool a bit (or it will fall apart) and then loosen up the edges and the bottom
- Invert it onto a baking sheet and remove the cake pan
– The bottom will become the top - Cut it into half, and then into triangles
Serve with a village salad of tomato, zucchini, black olives, cucumber slices, oregano and lemon all tossed in a bit of EVOO
