Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the washed spinach, do not add water the moisture from washing the spinach is enough. | 2. Saute until just wilted 3-5 minutes,remove from pan set aside. | 3. Fry onion in the oil for 10 minutes, add green onion and fry a further 5 minutes In a large bowl mix onions& spinach, add parsley, dill or fennel, nutmeg, cheeses and eggs. | 4. Stir to combine and check taste for the amount of salt& pepper you want. | 5. Brush a 12x10" baking dish with butter and line with a sheet of fillo. | 6. Brush sheet with butter and place in another sheet of fillo continue to brush each sheet until you have 5 layers. | 7. Pour in the spinach mixture and top with remaining 5 sheets of fillo buttering each sheet. | 8. Brush top layer with butter and score it with a very sharp knife or a razor blade in serving size squares. | 9. Sprinkle with water to keep the fillo from curling. | 10. Bake in 350f oven for about 45 minute, or until it has puffed and is golden. | 11. allow to sit for 5 minutes and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
phyllo pastry	10	sheets		-	-	-	-
spinach	2		washed cut chopped	66.0	11.7	6.6	0.9
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
olive oil	1/2	cup		954.72	0.0	0.0	108.0
green onion	1	cup	chopped	19.17	4.0754	0.6887	0.3337
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
dill	2	teaspoons	chopped	12.81	2.3171	0.6712	0.6107
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
curd cottage cheese	1/2	cup		-	-	-	-
feta cheese	1	cup	crumpled	396.0	6.135	21.315	31.92
parmesan cheese	1/4	cup		74.0	8.0	8.0	1.0
egg	4		beaten	286.0	1.44	25.12	19.02
salt pepper				-	-	-	-
butter	6	tablespoons	melted	513.0	23.570999999999998	16.029	43.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.