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Instructions |
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Heat the olive oil over moderate heat in a large heavy fryiing pan.
Add the onions and spring onions and stirring frequently cook for about 5 mins til they are soft and transparent but not brown.
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Stir in the spinach, cover tightly and cook for 5 mins.
Then add the dill, parsley, salt and few grindings of pepper and stirring and shaking the pan almost constantly.
Cook uncovered for about 10 mins until most of the liquid in thepan has evaporated and the spinach has begun to stick lightly to the pan.
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Transfer the mixture to a bowl and stir in the milk. cool to room temp, then add the cheese and slowly beat in the eggs.
Preheat oven to 150C
Grease the bottom and sides of the 30 by 18 by 5 cm baking dish with melted butter using a pastry brush.
Line the dish with a sheet of phyllo, pressing the edges of the pastry firmly into the corners and against the sides of hte dish.
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Brush the entire surfaces of the pastry with about 2 tsp of the reamining butter, spreading it all the way to the outside edges and lay another sheet of phylllo on top.
Spread with another 2 tsp of butter and cont in this fashion until you have used 8 layers of phyllo.
Spread the spinach mixture evenly over the last layer of phyllo and smooth it iot the corners.
Then place another sheet of phyllo on top, coat with butter and repeat with the reamining layers of phyllo and butter.
Trim the excess pastry from around the rim of the dish.
Brush the top of the pie with the remaining butter and bake in the centre of the over for about and hour - till pastry is crisp and delicately browned
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| Serving
Suggestions |
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Cut into squares and serve hot or room temp
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Originally Submitted
8/23/2009
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