They requested food that travels well. Food that can be taken on picnics, to potlucks or that you might deliver to a friend who is under the weather or just brought home a new baby.
adapted from It's All Greek to Me by Debbie Matenapoulos
1/2 of a 1 lb box of Phyllo dough, thawed (18 sheets)
1/4 c. extra virgin olive oil, divided
1 (10 oz) pkg fresh spinach leaves, tough stems removed, leaves thoroughly washed
1/4 of a large sweet onion, diced
1/2 c. crumbled feta cheese
1 (4 oz) tube of Dill paste
2 eggs, slightly beaten
salt and pepper to taste
Heat 1 T. olive oil in large skillet over med high heat. Add the onion and saute until translucent and softened. Add the spinach, season with salt and pepper, and saute just until wilted. Remove from heat. Line a colander with cheese cloth. Turn the spinach mixture into the colander and allow to cool.
Once cool enough to handle, enclose the spinach in the cheesecloth and squeeze out as much moisture as you can. Transfer the spinach mixture to a bowl and add the feta, dill and eggs. With clean hands combine all ingredients together. Set aside.
Remove one sheet of phyllo dough (keep remaining sheets covered) and place in the bottom of an 8" square baking pan allowing the extra to hang over the sides. Brush the bottom and sides with olive oil but don't oil the parts outside of the pan. Place another sheet of phyllo on top of the first with the overlap hanging over the opposite sides of the pan and brush with olive oil as you did the first. Repeat this step until you have 10 sheets of phyllo, 5 in each direction. Turn the spinach mixture into the baking pan and fold the excess phyllo over onto the spinach mixture. Place the remaining phyllo over the top of the spinach mixture, brushing each with oil until they are all used. Trim the phyllo sheets to fit the top of the baking pan and pour any remaining olive oil over the top.
With a sharp knife precut the spinach pie into desired serving pieces, going through the top layers of the phyllo and into the filling but not through the bottom layers. This will make it easier to cut and serve after baking.
Bake in a preheated 350* oven for 50-60 minutes or until cooked through and crispy, golden brown. Print Recipe
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