Thaw out:
| 2 | 10-oz boxes frozen chopped spinach |
|---|---|
| 1 | pound phyllo dough sheets |
Preheat oven to 350° F
Prepare the filling by mixing:
| 2 | 10-oz boxes spinach completely drained |
|---|---|
| 8 | spring onions finely chopped |
| 1/2 | cup chopped dill |
| 1/2 | cup chopped parsley |
| 1 | pound feta cheese crumbled |
| 1/2 | cup half and half cream |
| 5 | eggs |
| salt and pepper to taste |
| 1/2 | cup olive oil |
|---|---|
| 1/2 | cup vegetable oil |
Grease the bottom of a round 40 cm pie pan. Place half the phyllo one leaf at a time on the bottom of a 40 cm pie pan folding over the edges, brush each leaf with oil before placing the next one.
Spread filling evenly over the bottom layer of phyllo.
Place the remaining phyllo (brushing each leaf with oil). Brush the top with oil. With a sharp knife cut the top layer of phyllo into pieces.
Bake at 350° F for about an hour till golden brown. Occasionally sprinkle the top with a little water.