Ingredients

• 10 oz frozen spinach, thawed, pressed dry
• 4 T butter
• 1 ea onion, 1/4-inch dice
• 2 cl garlic, minced
• 1 C feta or ricotta cheese
• 2 ea eggs
• 2 ea egg whites
• 2 T fresh parsley, fine chop
• 1/4 C fresh dill, chopped
• 1 C Parmesan cheese, grated (2 oz)
• 1/4 t cumin
• 8 shts phyllo dough, thawed

Instructions

1. Sauté the onion in butter until tender.
2. Combine the onions, cheese, eggs, egg whites, parsley, dill, Parmesan, cumin, and season to taste. Stir in the spinach.
3. Dampen a large kitchen towel with water and squeeze dry. Unroll the phyllo, place it on the work surface, cover with plastic wrap, then the kitchen towel.
4. Coat a 9-inch Pyrex pie plate with butter, lay in one sheet of phyllo, coat the phyllo with melted butter, add another sheet of phyllo, and so on for the remaining dough. Trim the edges with scissors, leaving a slight overhang.
5. Place the spinach mixture in the pie plate and bake at 375 until golden brown and filling is set, about 1 hour. Let cool 15 minutes.
6. Plate and serve.

Source: unknown

Contributed by: Skip